Description
A hearty one-pot beef and vegetable curry simmered in a spiced coconut milk sauce, featuring tender beef stew meat and colorful mixed vegetables for a comforting and flavorful Indian-inspired main course.
Ingredients
Meat
- 1½ lb beef stew meat, cubed
Vegetables & Aromatics
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups mixed vegetables (carrots, peas, bell peppers)
Spices & Seasonings
- 2 tbsp curry powder
- 1 tsp ground cumin
- Salt to taste
Liquids & Oils
- 2 tbsp vegetable oil
- 1 can (14 oz) coconut milk
- 1 cup beef broth
Instructions
- Brown the Beef: Heat the vegetable oil in a large pot over medium-high heat. Add the cubed beef stew meat and brown on all sides to develop a rich flavor, then remove the beef briefly and set aside.
- Sauté Aromatics: In the same pot, add the sliced onion, minced garlic, and grated ginger. Cook until fragrant and the onion becomes translucent, which helps build the curry’s base flavor.
- Add Spices: Stir in the curry powder and ground cumin, cooking for about a minute to bloom the spices and enhance their aroma.
- Simmer the Beef: Return the browned beef to the pot and pour in the coconut milk and beef broth. Stir well to combine, cover the pot, and let it simmer gently for 45 minutes until the beef is tender and infused with the curry flavors.
- Add Vegetables: Add the mixed vegetables (carrots, peas, bell peppers) to the pot and continue cooking, uncovered, for another 10 minutes until the vegetables are cooked but still retain some texture.
- Season and Serve: Taste the curry and add salt as needed. Serve hot with steamed rice or naan bread for a complete meal.
Notes
- For added heat, stir in chili paste during the sautéing step with the spices.
- This curry pairs wonderfully with steamed basmati rice or warm naan bread.
- Leftovers can be stored in the refrigerator for up to 3 days and taste great reheated.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
