Dairy-Free Beef Curry Rice
Savor the rich and comforting flavors of Dairy-Free Beef Curry Rice, a satisfying dish that’s perfect for dinner any night of the week. This recipe features tender beef chuck simmered in a velvety coconut milk and spice-infused sauce, bringing bold aromas of curry powder, cumin, coriander, and ginger to the forefront. Paired with hearty carrots, potatoes, and vibrant peas, this dairy-free delight strikes the perfect balance of warmth and freshness. Served over fragrant basmati rice and finished with a sprinkle of cilantro, it’s a complete meal that is both gluten-free and packed with nourishing ingredients. Easy to make and loaded with comforting flavors, it’s a family-friendly dish you’ll return to again and again. Keywords: dairy-free beef curry, coconut milk curry, basmati rice recipe, gluten-free dinner, hearty beef curry.
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Recipe Information
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.25 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp tomato paste
- 1 can (13.5 oz) coconut milk
- 1 cup beef broth
- 2 large carrots, cut into 1/2-inch pieces
- 2 medium potatoes, cut into 1/2-inch cubes
- 1 cup frozen peas
- 1.5 cups basmati rice
- 3 cups water
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove from the pot and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the garlic and ginger and cook for an additional 1 minute until fragrant.
Add the curry powder, cumin, coriander, cayenne pepper, salt, and black pepper. Cook the spices with the onion mixture for 2 minutes.
Mix in the tomato paste, then return the beef to the pot, making sure to coat the beef with the spice mixture.
Pour in the coconut milk and beef broth. Stir to combine and bring the mixture to a simmer.
Add the carrots and potatoes to the pot, cover, and let it simmer on low heat for 40 minutes, or until the beef and vegetables are tender.
While the curry is simmering, rinse the basmati rice under cold water until the water runs clear.
In a separate saucepan, bring 3 cups of water to a boil. Add the rinsed rice, cover, reduce the heat to low, and cook for 15 minutes, or until the rice is tender and the water is absorbed.
Uncover the curry, stir in the frozen peas, and cook for another 5 minutes until the peas are heated through.
Taste the curry and adjust seasoning if necessary.
Serve the beef curry over cooked basmati rice and garnish with chopped fresh cilantro.
Nutrition Facts
Calories |
2290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 7791 mg | 339% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 49.1 g | ||
| Protein | 112.6 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 3907 mg | 83% | |
*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.
