Beef Curry Recipe

Beef Curry

1. 1

   Season and brown the beef

   Pat the beef cubes dry with paper towels. Season evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot and shimmering, add half of the beef in a single layer (do not crowd). Brown the beef on all sides, about 3–4 minutes per batch, then transfer to a plate. Add the remaining 1 tablespoon oil and brown the second batch. Return all browned beef to the pot and set aside.

2. 2

   Sauté aromatics

   Reduce heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add the minced garlic and grated ginger and cook 1 minute more until fragrant, stirring to avoid burning.

3. 3

   Toast spices and build base

   Stir in 2 tablespoons curry powder, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp paprika. Cook 1–2 minutes, stirring constantly, to bloom the spices. Add 2 tablespoons tomato paste and cook another minute to remove raw tomato flavor, stirring and scraping up any browned bits from the bottom.

4. 4

   Deglaze and simmer

   Pour in the 14 oz can of diced tomatoes (with juices) and 2 cups beef broth, stirring to combine and deglaze the pot. Return the browned beef and any accumulated juices to the pot. Add the bay leaf. Bring to a gentle simmer, then reduce heat to low. Cover the pot partially and simmer gently for 45 minutes, stirring occasionally.

5. 5

   Add vegetables and coconut milk

   After 45 minutes, add the cubed potatoes (about 2 cups) and sliced carrot (1 cup) to the pot. Pour in 1 cup full-fat coconut milk. Stir to combine, cover partially again, and continue simmering for 25–30 minutes more, or until the beef is fork-tender and the potatoes are cooked through. If the curry is thickening too much, add up to 1/2 cup additional broth or water to reach desired consistency.

6. 6

   Finish seasoning

   Remove the bay leaf. Stir in 1 tsp garam masala, 2 tablespoons chopped fresh cilantro, and 1 tablespoon fresh lime juice. If you want heat, add 1/2 tsp red chili or red pepper flakes to taste. Adjust salt and pepper to taste (add additional kosher salt if needed). Simmer 2–3 minutes more to meld flavors.

7. 7

   Serve

   Ladle the beef curry into bowls and serve hot over steamed rice, with naan, or with flatbread. Garnish with additional cilantro if desired.