Beef Curry Rice
Indulge in the comforting flavors of Beef Curry Rice, a hearty and aromatic dish that combines tender beef chuck, vibrant vegetables, and perfectly spiced coconut milk curry over fluffy white rice. This recipe highlights a blend of bold spices like curry powder, cumin, and coriander, balanced with the creamy richness of coconut milk and the savory depth of beef broth. Featuring melt-in-your-mouth beef, potatoes, and carrots, the slow-cooked curry is a feast for the senses. Quick prep and a simmer-time that allows everything to meld together make this a perfect weekend dinner or a meal-prep delight. Garnished with fresh cilantro, this recipe brings a touch of freshness to every bite. Ideal for serving a crowd, Beef Curry Rice is your go-to option for comforting weeknight dinners or impressive dining occasions. Keywords: beef curry recipe, coconut milk curry, aromatic curry spices, easy beef dinner, homemade curry rice.
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Recipe Information
Ingredients
- 1 pound beef chuck, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 14 ounces coconut milk
- 1 cup beef broth
- 1 tablespoon soy sauce
- 2 medium potatoes, peeled and cubed
- 2 large carrots, sliced
- 2 cups white rice
- 4 cups water
- 0.25 cup fresh cilantro, chopped
Instructions
Season the diced beef chuck with salt and black pepper.
In a large pot, heat the vegetable oil over medium-high heat. Add the beef and brown it on all sides. Remove the beef from the pot and set it aside.
In the same pot, add the chopped onion. Sauté until the onion is soft and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the pot and sauté for another 1 minute until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper. Cook for about 1 minute, stirring constantly, to toast the spices.
Pour in the coconut milk and beef broth, stirring to combine. Add the soy sauce and mix well.
Return the browned beef to the pot and bring the mixture to a boil. Reduce the heat to low and cover the pot. Simmer for 1 hour, stirring occasionally.
Add the cubed potatoes and sliced carrots to the pot. Cover and continue to simmer for another 45 minutes, or until the beef and vegetables are tender.
While the curry cooks, rinse the white rice in a sieve under cold water until the water runs clear.
In a separate saucepan, bring 4 cups of water to a boil. Add the rinsed rice and a pinch of salt. Cover and reduce the heat to low. Cook for 18-20 minutes until the rice is tender and all the water is absorbed.
Fluff the cooked rice with a fork, then serve the beef curry over the rice.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 8426 mg | 366% | |
| Total Carbohydrate | 229.5 g | 83% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 41.1 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 372 mg | 29% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 4315 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
