Slow-Simmered Beef Curry with Coconut and Spices
A rich and aromatic beef curry slowly simmered in creamy coconut milk and a blend of warm spices for a comforting, hearty meal. This indian-inspired beef ready in about 135 minutes pairs grams beef chuck, cubed, coconut milk, medium onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
- 500 grams beef chuck, cubed
- 400 ml coconut milk
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 200 ml water
Instructions
- Step 1: Heat 2 tablespoons vegetable oil in a heavy-bottomed pot over medium heat. Add 1 teaspoon cumin seeds and toast for 30 seconds until aromatic.
- Step 2: Add 1 diced medium onion, 3 minced garlic cloves, and 1 tablespoon grated ginger, sautéing for 5 minutes until the onion softens and turns translucent.
- Step 3: Stir in 2 tablespoons curry powder and 1 teaspoon turmeric powder, cooking for 1 minute to release their fragrance.
- Step 4: Add 500 grams cubed beef chuck and brown on all sides for about 6-7 minutes.
- Step 5: Pour in 400 ml coconut milk and 200 ml water, then season with 1 teaspoon salt.
- Step 6: Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 1.5 to 2 hours until beef is tender and the sauce thickens.
- Step 7: Adjust seasoning if necessary, then serve hot with steamed rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Beef Curry with Coconut and 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 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 grams beef chuck, cubed from drying out.
Can I substitute ingredients in Slow-Simmered Beef Curry with Coconut and 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 Spices 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-Simmered Beef Curry with Coconut and 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.
