Yummy Beef Curry
Indulge in the rich and aromatic flavors of this Yummy Beef Curry, a hearty and comforting dish that's perfect for any occasion. Made with tender chunks of beef simmered in a luscious coconut milk and tomato-based sauce, this recipe packs a punch with a medley of warming spices like curry powder, cumin, turmeric, and a hint of cinnamon. Nutritious potatoes and carrots soak up the vibrant sauce, creating the ultimate one-pot meal that's both satisfying and flavorful. Perfectly paired with steamed rice or naan, and finished with a garnish of fresh cilantro and optional lime wedges for a zesty twist, this curry is a guaranteed crowd-pleaser. With minimal prep and slow-simmered goodness, it’s a surefire way to bring the taste of homemade comfort to your table.
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Recipe Information
Ingredients
- 600 grams beef chuck or stew meat, cut into bite-sized pieces
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons oil (vegetable or coconut)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 piece cinnamon stick
- 400 ml coconut milk
- 400 grams diced tomatoes (canned)
- 250 ml beef stock
- 2 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 wedges lime wedges (optional, for serving)
Instructions
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onions and sauté until soft and golden brown, about 5-7 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder, cumin, coriander, turmeric, and paprika. Toast the spices for 1-2 minutes, stirring constantly, to release their aromas.
Add the beef pieces to the pot and cook until lightly browned on all sides, about 5 minutes.
Stir in the diced tomatoes, coconut milk, and beef stock. Add the cinnamon stick and bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot, and let the curry simmer for 45 minutes, stirring occasionally.
After 45 minutes, add the cubed potatoes and sliced carrots to the pot. Cover again and cook for an additional 30 minutes, or until the beef and vegetables are tender.
Season the curry with salt and black pepper to taste. Remove the cinnamon stick before serving.
Garnish the curry with freshly chopped cilantro and serve hot with steamed rice, naan bread, or your choice of side. Add lime wedges for a zesty finish if desired.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.3 g | 194% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 8744 mg | 380% | |
| Total Carbohydrate | 190.8 g | 69% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 59.8 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 5731 mg | 122% | |
*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.
