Indian · Dinner
Beef Curry with Coconut and Spices
Beef chuck braised slowly in coconut milk with curry leaves, coriander, cumin, turmeric, and tamarind until fork-tender. Onion, ginger, and garlic form the aromatic base. The thick, coconut-rich gravy carries layered heat and spice. Served over steamed basmati rice.
$5
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
591Calories
42.7gProtein
32.1gFat
34.2gCarbs
4.6gSugar
3.5gFiber
608mgSodium
157mgChol
18.7gSat Fat
868mgPotassium
74mgCalcium
5.3mgIron
2.5mcgVitamin B12
8.3mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Lassi (yogurt drink)
international
protein-rich
spice-route
hidden-gems
Instructions
1
Prep
Cut beef chuck into 1-inch cubes and pat dry. Thinly slice onion.
2
Sauté
Heat oil in a heavy pot over medium heat. Sauté onion for 5 minutes until softened and golden at the edges.
3
Bloom
Stir in ginger-garlic paste, curry leaves, coriander, cumin, turmeric, chili powder, and black pepper. Cook 1 minute until fragrant.
4
Braise
Add beef cubes and sear for 5 minutes over medium-high heat until browned. Pour in coconut milk, water, tamarind paste, and salt. Cover and braise over low heat for 60 minutes until beef is fork-tender.
5
Plate
Spoon beef and thickened gravy over warm basmati rice and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef chuck
- 240ml240ml coconut milk
- 11 onion
- 2 tbsp2 tbsp ginger-garlic paste
- 16-20 curry leaves
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp black-pepper
- 2 tsp2 tsp tamarind-paste
- 2 tbsp2 tbsp vegetable-oil
- 120ml120ml water
- 1/2 tsp1/2 tsp salt
- 200g200g basmati-rice-cooked
