Dairy-Free Beef Shashlik Curry
Dive into bold flavors with our Dairy-Free Beef Shashlik Curry, a hearty twist on a classic dish that's perfect for spice lovers seeking a creamy yet dairy-free recipe. Tender cubes of marinated beef are infused with a vibrant blend of garlic, ginger, and warming spices like cumin, coriander, and garam masala, then simmered to perfection in rich coconut milk for a luscious texture. Colorful chunks of bell peppers and onions add sweetness and crunch, while fresh cilantro provides a bright, herbal finish. This wholesome, gluten-free curry is an ideal choice for weeknight dinners or special occasions, and pairs beautifully with steamed rice or your favorite flatbread. If you're looking for a satisfying, allergy-friendly meal with irresistible depth of flavor, this recipe delivers every time!
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Recipe Information
Ingredients
- 500 g beef sirloin, cut into cubes
- 2 red bell peppers, cut into chunks
- 2 green bell peppers, cut into chunks
- 1 onion, cut into chunks
- 4 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 lemons, juiced
- 3 tbsp vegetable oil
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp paprika
- 1 tsp chili powder
- 0.5 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp salt
- 0.5 tsp black pepper
- 400 ml coconut milk
- 2 tbsp fresh cilantro, chopped
Instructions
1. In a large bowl, combine the minced garlic, minced ginger, lemon juice, cumin powder, coriander powder, paprika, chili powder, turmeric powder, salt, and black pepper to create a marinade.
2. Add the beef cubes to the marinade and stir to coat the meat evenly. Cover and refrigerate for at least 30 minutes, preferably overnight for better flavor absorption.
3. In a large pot or deep skillet, heat the vegetable oil over medium-high heat.
4. Add the marinated beef to the pot and sear until browned on all sides, about 5-7 minutes.
5. Remove the beef from the pot and set aside.
6. In the same pot, add the chopped onions and bell peppers. Sauté until they are softened, about 5 minutes.
7. Return the beef to the pot with the vegetables and pour in the coconut milk.
8. Stir in the garam masala, then reduce the heat to low and cover the pot. Let the shashlik curry simmer for about 30-40 minutes, until the meat is tender and the flavors have melded together.
9. Adjust seasoning with salt and black pepper, if necessary.
10. Garnish with fresh chopped cilantro before serving.
11. Serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 2807 mg | 122% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 49.0 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3340 mg | 71% | |
*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.
