Dairy-Free Beef Madras Curry
Savor the bold and aromatic flavors of this Dairy-Free Beef Madras Curry, a hearty dish that combines tender beef with a vibrant blend of spices for an unforgettable meal. Perfectly spiced with cumin, coriander, turmeric, and garam masala, this curry is elevated by the creaminess of coconut milk, making it completely dairy-free and ideal for those with dietary restrictions. Fresh garlic, ginger, and green chilies lend depth to the dish, while a finishing touch of lemon juice and cilantro adds brightness and freshness. Slow-simmered to perfection, the beef becomes melt-in-your-mouth tender while the rich tomato and coconut-based sauce thickens beautifully. Serve this comforting curry with fluffy rice or your favorite dairy-free naan for a satisfying dinner packed with authentic flavor. Keywords: dairy-free curry, beef madras, homemade Indian curry, coconut milk curry recipe, dinner ideas.
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Recipe Information
Ingredients
- 500 grams beef chuck, cut into 1-inch cubes
- 2 tablespoons coconut oil
- 1 unit large onion, finely chopped
- 4 units garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 units green chilies, chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1.5 teaspoons salt
- 400 grams canned tomatoes, crushed
- 200 milliliters coconut milk
- 2 tablespoons fresh cilantro, chopped
- 0.5 unit lemon, juiced
- 200 milliliters water
Instructions
Heat the coconut oil in a large pot or Dutch oven over medium heat.
Add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions are translucent, about 5-7 minutes.
Stir in the ground coriander, ground cumin, turmeric powder, red chili powder, and garam masala. Cook the spices for 1-2 minutes, stirring constantly to prevent burning.
Add the beef cubes to the pot, stirring to coat them evenly with the spice mixture. Cook until the beef is browned on all sides, about 6-8 minutes.
Pour in the crushed tomatoes and coconut milk, stirring well to combine.
Season with salt and add the water. Bring the mixture to a simmer.
Lower the heat, cover the pot, and let it simmer gently for about 75 minutes, or until the beef is tender and the sauce has thickened.
Stir occasionally and check for seasoning, adjusting salt if necessary.
Once cooked, remove from heat and stir in the lemon juice.
Garnish with fresh cilantro before serving. Serve the curry hot with rice or dairy-free naan.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 38.7 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2910 mg | 62% | |
*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.
