Rich Aromatic Beef Curry (Printable)

Tender beef simmered in a spiced coconut sauce with tomatoes and aromatic herbs.

# Ingredient List:

→ Meats

01 - 1.75 lbs beef chuck, cut into 1-inch cubes

→ Aromatics & Vegetables

02 - 2 tablespoons vegetable oil
03 - 2 medium onions, finely chopped
04 - 4 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 large tomatoes, chopped

→ Spices

07 - 2 teaspoons ground coriander
08 - 2 teaspoons ground cumin
09 - 1 teaspoon turmeric powder
10 - 1 teaspoon chili powder, adjust to taste
11 - 1 teaspoon garam masala
12 - 1 teaspoon salt
13 - 0.5 teaspoon ground black pepper

→ Liquids

14 - 13.5 fl oz (1 can) coconut milk
15 - 1 cup beef broth or water

→ Optional

16 - 2 tablespoons chopped fresh cilantro, for garnish
17 - 1 green chili, sliced, for extra heat

# Steps:

01 - Heat vegetable oil in a large heavy-bottomed pot over medium heat.
02 - Add finely chopped onions and cook until golden brown, about 8 minutes.
03 - Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
04 - Add beef cubes; brown on all sides, approximately 5 minutes.
05 - Add chopped tomatoes, ground coriander, cumin, turmeric, chili powder, salt, and black pepper; cook stirring for 4 to 5 minutes until tomatoes soften.
06 - Pour in coconut milk and beef broth; stir to combine, scraping browned bits from the bottom.
07 - Bring to a gentle simmer; cover and cook on low heat for 1 hour 30 minutes until beef is tender and sauce thickens, stirring occasionally.
08 - Uncover, stir in garam masala, and simmer for an additional 5 minutes. Adjust seasoning as needed.
09 - Garnish with chopped cilantro and sliced green chili if desired. Serve hot with steamed rice or naan.

# Expert Advice:

01 -
  • The beef becomes so tender it practically falls apart on your fork, soaking up all that coconut and spice.
  • It fills your kitchen with a warmth that makes everyone wander in asking when dinner will be ready.
  • Leftovers taste even richer the next day, like the flavors kept getting to know each other overnight.
02 -
  • Don't skip browning the onions properly, that caramelized sweetness is what keeps the curry from tasting flat.
  • If the sauce looks too thick during simmering, add a splash of broth or water so it doesn't stick to the bottom.
  • Let the beef simmer the full time, rushing it means tough meat and you'll regret it.
03 -
  • Use a heavy-bottomed pot or Dutch oven so the heat distributes evenly and nothing scorches on the bottom.
  • If you like it spicier, add the green chili early so the heat infuses the whole dish, not just the garnish.
  • Taste the curry after adding the garam masala, that's your last chance to tweak the seasoning before serving.

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