Tamarind and Coconut Beef Curry
Tender beef chunks simmered in a tangy tamarind and creamy coconut curry infused with warming spices and fresh herbs. This indian-inspired curry ready in about 140 minutes pairs beef chuck, cut into 1.5-inch cubes, coconut oil, large yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 1.5-inch cubes
- 2 tbsp coconut oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp red chili powder
- 2 tbsp tamarind paste
- 1 can (14 oz) coconut milk
- 1 cup beef broth
- 1/4 cup fresh cilantro, chopped
- 1.5 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs beef chuck cubes and sear for 4-5 minutes until browned on all sides, then transfer beef to a plate.
- Step 2: In the same pot, add 1 large finely chopped yellow onion and sauté for 5 minutes until softened and translucent.
- Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 4: Add 1 tsp ground turmeric, 2 tsp ground coriander, 1 tsp ground cumin, and 1/2 tsp red chili powder, stirring for 30 seconds to bloom the spices.
- Step 5: Return the beef to the pot, then stir in 2 tbsp tamarind paste, 1 can (14 oz) coconut milk, and 1 cup beef broth. Season with 1.5 tsp salt and 1/2 tsp black pepper.
- Step 6: Bring the mixture to a simmer, cover, reduce heat to low, and cook gently for 2 hours or until beef is fork-tender and sauce thickens.
- Step 7: Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh herbal note.
Frequently asked questions
How long does Tamarind and Coconut Beef Curry take to make?
Total time is about 140 minutes (20 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 Tamarind and Coconut Beef Curry?
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 coconut oil from drying out.
Can I substitute ingredients in Tamarind and Coconut Beef Curry?
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 Tamarind and Coconut Beef Curry 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 Tamarind and Coconut Beef Curry?
Indian curry 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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