Slow-Simmered Beef Curry with Warm Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender chunks of beef slow-cooked in a fragrant blend of warm spices and creamy coconut milk for a comforting, authentic curry experience. This indian-inspired beef ready in about 155 minutes pairs coconut oil, garlic cloves, minced, fresh ginger, grated 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

• 1.5 pounds beef chuck, cut into 1.5-inch cubes
• 2 tbsp coconut oil
• 1 medium (150g) yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 14 oz (400g) diced tomatoes, canned
• 1 can (13.5 oz) coconut milk, full fat
• 1 cup beef broth
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro leaves, chopped

Instructions

1. Step 1: Heat 2 tbsp coconut oil in a heavy-bottomed pot over medium-high heat until shimmering. Add 1.5 pounds beef chuck cubes and sear for 4-5 minutes, turning occasionally until browned on all sides. Remove beef and set aside.
2. Step 2: In the same pot, add 1 medium finely chopped yellow onion and cook for 6 minutes over medium heat until softened and translucent. Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tbsp curry powder, 1 tsp ground turmeric, 1 tsp ground cumin, and 1/4 tsp cayenne pepper, stirring constantly for 30 seconds to toast the spices.
4. Step 4: Pour in 14 oz canned diced tomatoes with juices and 1 can (13.5 oz) full-fat coconut milk, stirring to combine and scraping up any browned bits from the pot bottom.
5. Step 5: Return the browned beef to the pot along with 1 cup beef broth, 1.5 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low, cover, and cook gently for 2 hours until beef is tender.
6. Step 6: Remove the lid and cook uncovered for an additional 15 minutes to thicken the sauce slightly. Stir in 1/4 cup chopped fresh cilantro leaves before serving.