Fragrant Beef Curry with Rice
Embark on a flavorful journey with this Fragrant Beef Curry with Rice, a comforting dish that combines tender, slow-simmered beef with a symphony of aromatic spices like cumin, coriander, turmeric, and cinnamon. Enriched with creamy coconut milk and tangy crushed tomatoes, this hearty curry boasts a thick, luscious sauce that pairs perfectly with fluffy basmati rice. Infused with garlic, ginger, and a touch of fresh cilantro garnish, every bite bursts with warmth and depth. Whether you're craving a cozy dinner or hosting a feast, this recipe is a showstopper that’s both easy to make and irresistibly satisfying. Perfect for fans of Indian-inspired cuisine, it’s a must-try for anyone seeking a rich and fragrant curry experience.
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Recipe Information
Ingredients
- 500 grams Beef chuck (cut into 1-inch cubes)
- 2 tablespoons Vegetable oil
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Curry powder
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 1 Cinnamon stick
- 400 grams Crushed tomatoes
- 400 milliliters Coconut milk
- 1 cup Beef stock
- 2 Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 cups Basmati rice
- 4 cups Water
- 0.5 teaspoon Salt (for rice)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Season the beef with a pinch of salt and pepper, then sear the cubes in batches until browned on all sides. Remove the beef and set aside.
In the same pot, add the chopped onion and sauté until soft and golden, about 5 minutes.
Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
Add the curry powder, ground coriander, cumin, turmeric, and cinnamon stick. Stir for 1-2 minutes to toast the spices.
Pour in the crushed tomatoes and cook for 3 minutes, scraping the bottom of the pot to deglaze and release browned bits.
Return the seared beef to the pot and add the coconut milk, beef stock, bay leaves, salt, and pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 60-75 minutes, stirring occasionally, until the beef is tender and the sauce thickens.
While the curry is cooking, prepare the rice. Rinse the basmati rice under cold water until the water runs clear.
In a medium saucepan, bring 4 cups of water and 1/2 teaspoon of salt to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the rice is cooked through.
Fluff the rice with a fork and set aside.
Once the beef curry is done, remove the bay leaves and cinnamon stick. Adjust seasoning with more salt if needed.
Serve the fragrant beef curry over steamed rice, garnished with fresh chopped cilantro. Enjoy!
Nutrition Facts
Calories |
2323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 8955 mg | 389% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 46.8 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 3259 mg | 69% | |
*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.
