A bold and creamy beef curry slow-cooked in coconut milk and warm spices. This dish is rich, flavorful, and perfect for serving over rice or with naan.
Ingredients
2 lbs beef chuck roast or stew meat, cut into chunks
Salt and pepper, to taste
1 tbsp oil for browning
1 large onion, chopped
4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp tomato paste
2 tbsp curry powder or curry paste
1 tsp cumin
1 tsp coriander
½ tsp paprika
¼ tsp cinnamon
1 tbsp brown sugar or honey
1 cup low-sodium beef broth
1 can (13.5 oz) full-fat coconut milk
1 tbsp lime juice or 1 tsp rice vinegar
Fresh cilantro, for garnish (optional)
Chilies or chili flakes, to taste (optional)
Instructions
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Season beef with salt and pepper.
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Brown in a skillet over medium heat, then transfer to slow cooker.
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In the same pan, sauté onions, garlic, and ginger. Stir in tomato paste and spices.
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Add mixture to the slow cooker.
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Pour in broth and coconut milk. Stir to combine.
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Cook on low for 7–8 hours or high for 4–5 hours until beef is tender.
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Stir in lime juice before serving.
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Garnish with cilantro and chilies if desired.