Curry Beef
Savor the bold and comforting flavors of Curry Beef, a hearty one-pot dish that transforms tender beef cubes and silky coconut milk into a rich, aromatic meal. This recipe is a symphony of warming spices like curry powder, turmeric, cumin, and coriander, perfectly balanced with the earthiness of potatoes and the subtle heat of optional cayenne pepper. Simmered to perfection, the beef becomes melt-in-your-mouth tender while soaking up the deep flavors of the spiced, creamy broth. Finished with a vibrant garnish of fresh cilantro and served over fluffy rice, this dish is a must-try for fans of comforting curries or anyone seeking a flavor-packed dinner. Ready in just over an hour, it’s ideal for cozy weeknights or meal prep! Keywords: Curry Beef recipe, tender beef curry, coconut milk curry, easy one-pot curry.
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Recipe Information
Ingredients
- 1.5 lbs Beef (chuck or stewing beef), cut into 1-inch cubes
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoon Cayenne pepper (optional)
- 2 tablespoons Tomato paste
- 1 can (13.5 oz) Coconut milk
- 1 cup Beef broth or water
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 medium Potatoes, peeled and diced
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 cups Cooked rice (to serve)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Season the cubed beef with salt and pepper. Add the beef to the pot in batches, searing on all sides until browned. Remove the beef and set aside.
In the same pot, add the diced onion and sauté for about 5 minutes until soft and golden.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, turmeric, cumin, coriander, and cayenne pepper (if using). Stir well to coat the onions in the spices.
Mix in the tomato paste and cook for another minute to deepen the flavors.
Return the seared beef to the pot, along with the coconut milk and beef broth. Stir to combine and bring the mixture to a simmer.
Cover the pot and reduce the heat to low. Let it simmer gently for 40 minutes, stirring occasionally to prevent sticking.
After 40 minutes, add the diced potatoes to the pot. Stir well to combine and continue to simmer for another 15-20 minutes, or until the beef and potatoes are tender.
Taste and adjust seasoning with additional salt or pepper as needed.
Serve the curry beef hot over cooked rice, garnished with fresh cilantro.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 11.0 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1156 mg | 25% | |
*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.
