Ingredients
Scale
- 2 lbs beef chuck, cut into cubes
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes, optional
- 1 tablespoon tomato paste
- 1 cup beef broth or water
Instructions
- Chop the onion, garlic, and ginger; cut the beef into uniform cubes.
- In a heavy-bottomed pot, heat oil over medium heat. Sauté onion until translucent, then add garlic and ginger until fragrant.
- Increase heat to medium-high; brown beef cubes in batches, then set aside.
- Lower heat to medium; stir in spices and cook until fragrant.
- Return beef to the pot; add coconut milk, tomato paste, and broth or water. Stir well.
- Cover and let simmer on low for about 2-3 hours until beef is tender.
- Serve hot over fragrant rice with warm naan.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 389
- Sugar: 4g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg