Beef Curry Aromatic Spices (Printable)
Tender beef slow-cooked in a fragrant mix of spices, tomatoes, and creamy coconut milk.
# What's Needed:
→ Meats
01 - 1.75 lbs beef chuck or stewing beef, cut into 1-inch cubes
→ Vegetables & Aromatics
02 - 2 tbsp vegetable oil
03 - 2 medium onions, finely chopped
04 - 3 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 2 medium tomatoes, chopped
→ Spices
07 - 2 tsp ground coriander
08 - 2 tsp ground cumin
09 - 1½ tsp ground turmeric
10 - 1 tsp chili powder (adjust to taste)
11 - 1 tsp garam masala
12 - ½ tsp ground cinnamon
13 - 1 tsp salt
14 - ½ tsp freshly ground black pepper
→ Liquids
15 - 13.5 fl oz (1 can) coconut milk
16 - 1 cup beef broth or water
→ Garnish
17 - Fresh cilantro, chopped
18 - Cooked basmati rice, to serve
# How to Make It:
01 - Warm vegetable oil in a large heavy-bottomed pot over medium heat.
02 - Add finely chopped onions and cook for 8 to 10 minutes until golden and softened.
03 - Stir in minced garlic and grated ginger; sauté for 1 to 2 minutes until fragrant.
04 - Add beef cubes and sear for 4 to 5 minutes, turning to brown all sides evenly.
05 - Sprinkle ground coriander, cumin, turmeric, chili powder, garam masala, cinnamon, salt, and black pepper over the beef; stir to evenly coat.
06 - Add chopped tomatoes and sauté for 3 to 4 minutes until softened.
07 - Pour in coconut milk and beef broth, stirring well and scraping any browned bits from the pot base.
08 - Bring to a gentle simmer. Cover and cook on low heat for 1 hour 30 minutes, stirring occasionally until the beef is tender and sauce is thickened.
09 - Taste and adjust seasoning as needed before serving.
10 - Ladle hot curry over basmati rice and garnish with chopped fresh cilantro.
# Tips for Success:
01 -
- This curry has a secret blend of spices that feels like a warm hug on a chilly evening
- Its rich sauce and tender beef make every bite a mini celebration in your mouth
02 -
- Patience is your best friend; the slow simmering is what makes the beef so tender and the flavors deep
- Scraping the pot after adding liquids unlocks intense flavors you don’t want to miss
03 -
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning
- To elevate the flavor, toast your spices briefly in the dry pot before adding liquids—this little trick releases aroma and depth