Slow-Cooked Beef Curry with Cardamom and Coconut Milk

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Tender beef chunks simmered slowly in a fragrant curry sauce infused with cardamom and creamy coconut milk, perfect for a comforting meal. This indian-inspired beef ready in about 140 minutes pairs beef chuck, cut into 1.5-inch cubes, vegetable oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 1.5 pounds beef chuck, cut into 1.5-inch cubes
• 2 tbsp vegetable oil
• 1 medium (150g) onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp ground cardamom
• 0.5 tsp red chili powder
• 2 tbsp tomato paste
• 1 can (400 ml) coconut milk
• 1 cup beef broth
• 1.5 tsp salt
• 2 tbsp fresh cilantro, chopped
• for serving lime wedges

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 1.5 pounds beef chuck cubes and brown on all sides for 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, reduce heat to medium and add 1 medium finely chopped onion. Sauté for 5 minutes until translucent and soft. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp ground coriander, 1.5 tsp ground cumin, 1 tsp ground turmeric, 1 tsp ground cardamom, and 0.5 tsp red chili powder. Cook spices for 2 minutes, stirring constantly to release their aroma.
4. Step 4: Add 2 tbsp tomato paste and cook, stirring, for 2 minutes until the paste darkens slightly.
5. Step 5: Return browned beef to the pot and pour in 1 can (400 ml) coconut milk and 1 cup beef broth. Stir well to combine, then bring to a simmer.
6. Step 6: Cover the pot, reduce heat to low, and simmer gently for 2 hours or until the beef is tender and the sauce has thickened.
7. Step 7: Season with 1.5 tsp salt, stir in 2 tbsp chopped fresh cilantro, and serve hot with lime wedges on the side for squeezing.