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.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

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)

Directions

Step 1

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Step 2

Add the chopped onions and sauté until soft and golden brown, about 5-7 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the curry powder, cumin, coriander, turmeric, and paprika. Toast the spices for 1-2 minutes, stirring constantly, to release their aromas.

Step 5

Add the beef pieces to the pot and cook until lightly browned on all sides, about 5 minutes.

Step 6

Stir in the diced tomatoes, coconut milk, and beef stock. Add the cinnamon stick and bring the mixture to a gentle simmer.

Step 7

Reduce the heat to low, cover the pot, and let the curry simmer for 45 minutes, stirring occasionally.

Step 8

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.

Step 9

Season the curry with salt and black pepper to taste. Remove the cinnamon stick before serving.

Step 10

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

Serving size	2702.2 grams (2702.2g)

Amount per serving	% Daily Value*
Calories	2538

Total Fat 151.30g	194%
Saturated Fat 52.70g	264%
Polyunsaturated Fat 0.00g
Cholesterol 450mg	150%
Sodium 8744mg	380%
Total Carbohydrate 190.80g	69%
Dietary Fiber 27.80g	99%
Total Sugars 59.80g
Protein 132.80g	266%

Vitamin D 0IU	0%
Calcium 463mg	36%
Iron 34mg	191%
Potassium 5731mg	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.

Source of Calories

Fat: 51.3%

Protein: 20.0%

Carbs: 28.7%