Description
A tantalizing beef curry dish simmered in coconut milk with fragrant spices, perfect for family dinners.
Ingredients
Scale
- 2 lbs beef chuck or stew meat, cut into 2-inch chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp cayenne pepper (optional)
- 1 tsp smoked paprika
- 1 tsp ground coriander
- Salt and black pepper to taste
- 1 (13.5 oz) can full-fat coconut milk
- 1 (6 oz) can tomato paste
- 1 cup beef broth
Instructions
- Start by heating your Dutch oven over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger; cook for another minute until fragrant.
- Sprinkle in the curry powder, ground cumin, turmeric, cayenne pepper (if using), smoked paprika, and ground coriander. Stir well for about 30 seconds until fragrant.
- Add the beef chunks to the pot, season with salt and black pepper, and brown the beef on all sides for about 5–7 minutes.
- Pour in the coconut milk, tomato paste, and beef broth. Stir until well combined.
- Bring to a gentle simmer, reduce heat to low, cover, and let cook for about 120-150 minutes or until beef is fork-tender.
Notes
Consider adding lime juice for brightness or garnish with cilantro. Serve with jasmine or basmati rice.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg