Tomato Beef Curry
Savor the rich and aromatic flavors of Tomato Beef Curry, a hearty and comforting dish that perfectly balances tender beef, warming spices, and a tangy tomato-based sauce. This easy yet flavor-packed recipe combines succulent chunks of beef simmered to perfection with fragrant garlic, ginger, and an irresistible blend of cumin, coriander, turmeric, and garam masala. The addition of diced tomatoes and a touch of creamy yogurt (optional) creates a velvety sauce with a delightful depth of flavor. Ready in just over an hour, this one-pot meal is ideal for cozy family dinners or meal prep. Serve it over fluffy steamed rice or alongside soft, warm naan for the ultimate curry experience your taste buds will thank you for! Perfect for curry lovers searching for a homemade alternative to takeaway, this Tomato Beef Curry is a must-try recipe full of bold spices and satisfying comfort.
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Recipe Information
Ingredients
- 500 grams beef (chuck or stew meat, cut into 1-inch cubes)
- 2 tablespoons cooking oil (e.g., vegetable or canola oil)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder (adjust to taste)
- 400 grams canned diced tomatoes (or fresh tomatoes, chopped)
- 1 cup beef broth (or water)
- 0.5 cup plain yogurt (optional)
- 1 teaspoon salt
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 5-7 minutes, or until golden brown and softened.
Stir in the minced garlic and grated ginger and cook for an additional 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, ground turmeric, garam masala, and red chili powder. Stir well to toast the spices for 1 minute.
Increase the heat to medium-high and add the beef cubes to the pot. Brown the beef on all sides, about 5 minutes.
Stir in the canned diced tomatoes and beef broth. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Simmer the curry for 45-50 minutes, stirring occasionally, until the beef is tender and the sauce has thickened. Add more broth if the curry begins to dry out.
Taste and adjust seasoning with salt as needed. If desired, stir in the plain yogurt to add creaminess to the sauce.
Garnish the curry with freshly chopped cilantro and serve hot with steamed rice or naan.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.2 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 707 mg | 15% | |
*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.
