Beef Curry with Spices (Printable)

Rich beef simmered in a spicy blend with tomatoes and coconut milk for a flavorful hearty dish.

# What You'll Need:

→ 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 - ½ 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)

# How To Make It:

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

# Tips from dashanddishes:

01 -
  • The beef becomes so tender it practically falls apart on your fork after slow simmering.
  • Coconut milk balances the heat in a way that feels rich without being heavy.
  • Leftovers get even better as the spices settle overnight in the fridge.
02 -
  • Browning the onions fully is non-negotiable, skipping this step makes the curry taste flat.
  • Dont rush the simmer, low and slow is what makes the beef melt-in-your-mouth tender.
  • Add garam masala at the end, not the beginning, or it loses its magic.
03 -
  • Use a heavy-bottomed pot or Dutch oven to prevent scorching during the long simmer.
  • Taste halfway through and adjust the spice level before its fully cooked.
  • Let the curry rest off the heat for five minutes before serving, it helps the sauce thicken up.

Return