Indian-Style Beef Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy and aromatic curry made with tender beef chunks in a fragrant coconut milk base, infused with classic Indian spices. This Indian-inspired beef recipe, ready in about 110 minutes, pairs beef stew meat, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 90 min Serves 4 Indian cuisine 620 cal/serving

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Ingredients

1.5 pounds beef stew meat
1, finely chopped onion
3 cloves, minced garlic
1 tablespoon grated ginger
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 can (13.5 oz) coconut milk
1/2 cup chicken broth
2 tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup, chopped fresh cilantro
2 cups, cooked basmati rice

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Instructions

Step 1: In a large pot over medium heat, cook 1.5 pounds beef stew meat until browned on all sides, about 5 minutes. Remove and set aside.
Step 2: Add 1 finely chopped onion to the pot and cook until softened and golden, about 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
Step 3: Add 2 tablespoons curry powder, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Stir for 1 minute until spices are toasted and aromatic.
Step 4: Return beef to pot and stir in 1 can coconut milk, 1/2 cup chicken broth, and 2 tablespoons tomato paste. Season with 1 teaspoon salt and 1/4 teaspoon cayenne pepper.
Step 5: Simmer uncovered for 1.5 hours, stirring occasionally, until beef is fork-tender. Stir in 1/4 cup chopped cilantro just before serving. Serve over 2 cups cooked basmati rice.