Ingredients
Scale
- 1.5 lbs beef chuck, cut into bite-sized cubes
- 1 tbsp coconut oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1/2 tsp chili powder, adjust to taste
- 1 tsp garam masala
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 can full-fat coconut milk
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup plain yogurt
Instructions
- Prepare all ingredients by dicing the onion, mincing the garlic, grating the ginger, and cutting beef into cubes.
- In a large pot or Dutch oven over medium heat, melt coconut oil. Sauté onion until translucent; add garlic and ginger until fragrant.
- Add beef cubes to brown on all sides.
- Stir in spices and diced tomatoes; mix well.
- Pour in coconut milk and add chickpeas. Season with salt and pepper, then bring to a gentle simmer. Cover and cook on low for about 30-40 minutes until beef is tender.
- For the garlic naan: Combine flour, baking powder, salt, and yogurt in a bowl until dough forms; knead lightly for about 5 minutes.
- Divide dough into small balls; roll out into flat circles. Cook each naan in a skillet over medium-high heat for about 2-3 minutes on each side until golden brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering and Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup curry + 1 naan
- Calories: 540
- Sugar: 6g
- Sodium: 635mg
- Fat: 27g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg