Slow-Cooked Beef Curry with Coconut and Cardamom

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A rich, fragrant beef curry simmered slowly with coconut milk and aromatic cardamom pods, delivering a comforting, authentic taste. This Indian-inspired beef recipe, ready in about 135 minutes, pairs beef chuck, cubed, coconut milk, cardamom pods for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 lbs beef chuck, cubed
• 1 can (13.5 oz) coconut milk
• 6 whole cardamom pods
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water
• 1/4 cup fresh cilantro, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil over medium-high heat in a large pot. Add 1 large finely chopped onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
3. Step 3: Add 1.5 lbs beef chuck, cubed, to the pot and brown on all sides for 6-8 minutes.
4. Step 4: Sprinkle in 2 tbsp curry powder, 1 tsp ground turmeric, and 1 tsp ground cumin, stirring to coat the beef and onions evenly for 2 minutes until spices release their aroma.
5. Step 5: Pour in 1 can (13.5 oz) coconut milk and 1 cup water, then add 6 whole cardamom pods, 1 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Bring to a gentle simmer, cover the pot, and reduce heat to low. Cook slowly for 2 hours, stirring occasionally, until the beef is tender and the sauce thickens.
7. Step 7: Remove the cardamom pods, adjust seasoning if needed, and garnish with 1/4 cup chopped fresh cilantro before serving hot over steamed rice.