Indian Beef and Mushroom Curry
Indulge in the rich and aromatic flavors of Indian Beef and Mushroom Curry, a hearty dish that seamlessly blends tender beef, earthy mushrooms, and a medley of warm spices. This one-pot recipe features layers of flavor, from the sizzling cinnamon stick and bay leaf to the bold notes of garam masala, cumin, and coriander. Simmered with a luscious combination of pureed tomatoes, beef broth, and creamy coconut milk, this curry delivers the perfect balance of heat and depth. Finished with a burst of fresh lime juice and a sprinkle of cilantro, it’s an irresistible comfort food ideal for pairing with steamed basmati rice or soft naan bread. Perfect for curry lovers, this dish is your gateway to a fulfilling, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 500 grams beef stew meat, cubed
- 250 grams mushrooms, sliced
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 stick cinnamon stick
- 1 leaf bay leaf
- 1 cup beef broth
- 0.5 cup coconut milk
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 lime lime, juiced
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the cinnamon stick and bay leaf, allowing them to sizzle and release their aroma for 30 seconds.
Stir in the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and ginger, and cook for another 2 minutes, stirring frequently to avoid burning.
Mix in the ground cumin, coriander, turmeric powder, red chili powder, and garam masala, cooking for 1 minute to bloom the spices.
Add the beef cubes and cook until browned on all sides, about 5 minutes.
Stir in the pureed tomatoes, and let the mixture simmer for 5 minutes to thicken slightly.
Pour in the beef broth, season with salt and black pepper, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 30 minutes, stirring occasionally.
Add the sliced mushrooms, cover again, and cook for another 15 minutes or until the beef is tender and the mushrooms are cooked through.
Stir in the coconut milk and let the curry simmer uncovered for 5 minutes to meld the flavors.
Remove the cinnamon stick and bay leaf before serving.
Garnish with chopped cilantro and a squeeze of lime juice before serving.
Serve hot with steamed basmati rice or naan bread.
Nutrition Facts
Calories |
1760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.8 g | 166% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3630 mg | 158% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 25.2 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 245 mg | 19% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3326 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.
