Potato and Beef Curry
Dive into the comforting flavors of Potato and Beef Curry, a hearty dish brimming with tender chunks of beef, creamy potatoes, and a rich, aromatic coconut milk-based sauce. This one-pot wonder combines the warmth of curry powder, cumin, coriander, turmeric, and fresh ginger, creating a symphony of spices that permeates every bite. Slow simmered to perfection, the beef becomes meltingly tender while the potatoes soak up the flavorful broth, resulting in a dish that’s both satisfying and deeply flavorful. Garnished with fresh coriander leaves and served alongside steamed rice or naan bread, this recipe is an ideal choice for cozy family dinners or entertaining guests. Ready in under two hours, it’s simple to prepare and perfect for anyone craving a homemade curry night! Keywords: potato beef curry, one-pot meal, homemade curry, coconut milk curry, hearty dinner recipes.
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Recipe Information
Ingredients
- 500 grams beef chuck, cut into 1-inch cubes
- 3 medium potatoes, peeled and cut into cubes
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 400 ml coconut milk
- 250 ml beef stock
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons coriander leaves, chopped (for garnish)
Instructions
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cook for an additional 1-2 minutes until fragrant.
Add the beef cubes to the pot and brown them on all sides, working in batches if necessary, for about 5-7 minutes.
Stir in the curry powder, cumin, coriander, and turmeric powder. Cook for another 2 minutes, ensuring the beef is well coated with spices.
Pour in the coconut milk and beef stock, and add the bay leaf. Stir well to combine.
Season with salt and black pepper, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally.
Add the cubed potatoes to the pot and continue to simmer until they are tender, about 20-30 minutes.
Check the seasoning and adjust if necessary. If the curry is too thick, you can add a bit more stock or water to reach your desired consistency.
Once the beef is tender and the potatoes are cooked through, remove from heat.
Garnish with chopped coriander leaves and serve hot with steamed rice or warm naan bread.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 9.8 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1056 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.
