Slow-Cooked Beef Curry with Coconut and Cardamom

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, fragrant beef curry simmered slowly with coconut milk and aromatic cardamom pods, delivering a comforting, authentic taste. This indian-inspired beef 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.

★ 4.6 (9 ratings) Prep: 15 min Cook: 120 min Serves 4 Indian cuisine 520 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Beef Curry with Coconut and Cardamom take to make?

Total time is about 135 minutes (15 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Curry with Coconut and Cardamom?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Beef Curry with Coconut and Cardamom?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Curry with Coconut and Cardamom for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Curry with Coconut and Cardamom?

Indian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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