Slow-Simmered Beef Curry with Coconut and Imbibed Spices
Tender beef slow-simmered in a rich coconut curry sauce where spices deeply imbibe for an aromatic and hearty dish. This indian-inspired beef ready in about 135 minutes pairs beef chuck, cut into 1-inch cubes, (14 oz) coconut milk, large onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 can (14 oz) coconut milk
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 2 tbsp vegetable oil
- 1 cup beef broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
- Step 2: Add 1 large diced onion, 4 minced garlic cloves, and 1 tbsp grated ginger to the pot. Sauté for 5 minutes until the onion is soft and translucent.
- Step 3: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 1 minute to imbibe the spices with the aromatics.
- Step 4: Add 2 lbs beef chuck cubes to the pot and brown on all sides, about 6-8 minutes.
- Step 5: Pour in 1 can (14 oz) coconut milk and 1 cup beef broth, then season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, then reduce heat to low.
- Step 6: Cover and slow-simmer the curry for 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened and deeply imbibed the spices.
- Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice or flatbread.
Frequently asked questions
How long does Slow-Simmered Beef Curry with Coconut and Imbibed Spices 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-Simmered Beef Curry with Coconut and Imbibed Spices?
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 (14 oz) coconut milk from drying out.
Can I substitute ingredients in Slow-Simmered Beef Curry with Coconut and Imbibed Spices?
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-Simmered Beef Curry with Coconut and Imbibed Spices for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Simmered Beef Curry with Coconut and Imbibed Spices?
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.
