Fragrant Beef Curry
Dive into the irresistible aroma and rich flavors of this Fragrant Beef Curry, a comforting dish that combines tender, melt-in-your-mouth beef chuck with a medley of warming spices like cumin, coriander, turmeric, and smoked paprika. Simmered low and slow in a luscious blend of beef broth and creamy coconut milk, this curry is perfectly complemented by hearty chunks of potatoes and sweet carrots. The addition of fresh ginger and garlic enhances its depth, while a touch of cilantro adds a vibrant finish. Whether spooned over fluffy rice or paired with soft, toasted naan, this one-pot wonder is the ultimate crowd-pleasing meal, bringing the essence of homemade curry right to your table. Perfect for family dinners or cozy nights in, this recipe is a flavorful, aromatic triumph that's as satisfying as it is easy to make.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 2 tablespoons vegetable oil
- 1 large yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground turmeric
- 1 stick cinnamon stick
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 13.5-ounce can coconut milk
- 3 medium potatoes (peeled and cut into chunks)
- 2 medium carrots (sliced into thick rounds)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 servings rice or naan (for serving)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion and cook, stirring frequently, until softened and golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the curry powder, ground cumin, ground coriander, smoked paprika, ground turmeric, and cinnamon stick. Toast the spices for 30 seconds to release their aroma.
Stir in the tomato paste and cook for another minute to incorporate.
Add the beef cubes to the pot, stirring to coat them in the spice mixture. Continue to cook, searing the beef on all sides, about 5-7 minutes.
Pour in the beef broth and bring to a gentle simmer, scraping the browned bits from the bottom of the pot.
Stir in the coconut milk, mixing thoroughly, and bring the mixture back to a simmer.
Add the potatoes and carrots to the pot, ensuring they are submerged in the liquid.
Season with salt and pepper, then cover the pot with a lid and reduce the heat to low.
Let the curry simmer gently on low heat for about 60-75 minutes, stirring occasionally, until the beef is tender and the potatoes and carrots are cooked through.
Taste and adjust seasoning as needed.
Serve the fragrant beef curry hot, garnished with fresh cilantro, alongside rice or naan bread.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.1 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1032 mg | 22% | |
*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.
