Curry Beef Tray Recipe

Marinate the beef

In a medium bowl combine yogurt, grated ginger, minced garlic, curry powder, turmeric, cumin, 1 tsp salt and 1/2 tsp black pepper. Add the beef cubes and stir until all pieces are evenly coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and infuse flavor.

If short on time, let sit at room temperature for 15–20 minutes while preparing vegetables.

Preheat oven to 425°F (220°C). Line a rimmed baking tray (about 13x9 inches) with foil or parchment for easier cleanup and lightly oil the surface.

Place halved baby potatoes on the tray and toss with 1 tablespoon olive oil and a pinch (about 1/4 tsp) of the additional salt and pepper. Spread them into a single layer on one side of the tray.

In a bowl, toss the onion wedges, sliced carrots, red bell pepper pieces and green beans with 1 tablespoon olive oil and a light sprinkle of salt and pepper. Spread vegetables in an even layer on the tray, leaving space for the beef.

Remove the beef from the marinade, letting excess drip back into bowl. Reserve the leftover marinade for the sauce step.

In a small bowl whisk together tomato paste, coconut milk, broth, brown sugar (or honey), soy sauce, lime juice, red chili flakes (if using), and the reserved marinade until smooth. Taste and adjust seasoning; add the additional 1/2 tsp salt and 1/4 tsp black pepper if needed.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add half of the marinated beef in a single layer and sear for 1–2 minutes per side just to brown the exterior (beef will finish cooking in oven). Transfer seared beef to the tray. Repeat with remaining beef, searing and adding to the tray.

Pour the prepared sauce evenly over the beef and vegetables on the tray, using a spatula to distribute so most pieces are lightly coated. Spread ingredients into a single layer as much as possible for even roasting.

Cover the tray loosely with foil and roast in the preheated oven for 20 minutes. Remove foil and continue roasting for another 10–15 minutes, or until potatoes are tender, vegetables are caramelized at edges, and beef reaches desired doneness (internal temperature ~145–160°F depending on preference).

For a slightly thicker glaze and more color, switch oven to broil for 2–3 minutes after removing the foil, watching closely to avoid burning.

Remove tray from oven and let rest 5 minutes. Drizzle lime juice if additional is desired, sprinkle chopped cilantro over the top and gently toss pieces on the tray to coat with sauce.

Taste and adjust seasoning. Serve directly from the tray or transfer to a serving platter. Recommended accompaniments: steamed rice, naan or a simple cucumber-raita.