Why You’ll Love This Recipe
This dish is a perfect balance of spice, richness, and texture. The sweet potatoes add a natural sweetness that beautifully complements the bold, savory beef and creamy coconut curry sauce. Cooking it low and slow allows the flavors to develop deeply, resulting in tender meat and a complex, satisfying sauce. Pairing it with warm garlic naan not only adds a delicious side but makes it a full meal without the need for rice. It’s also naturally dairy-free and easy to adapt to different spice preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef stew meat (cut into bite-sized chunks)
sweet potatoes (peeled and diced)
onion (chopped)
garlic (minced)
fresh ginger (grated)
coconut milk (full fat for richness)
tomato paste
beef broth
curry powder
ground cumin
ground coriander
turmeric
cayenne pepper (optional, for heat)
salt
black pepper
oil (for browning)
fresh cilantro (for garnish)
store-bought or homemade garlic naan (for serving)
butter or oil (for brushing naan)
extra garlic (for naan)
Directions
- Heat oil in a large pot or Dutch oven over medium-high heat. Sear the beef chunks until browned on all sides. Remove and set aside.
- In the same pot, sauté the onions until softened, about 5 minutes. Add garlic and ginger, and cook for 1–2 minutes until fragrant.
- Stir in tomato paste, curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute to bloom the spices.
- Return the beef to the pot and add coconut milk and beef broth. Stir to combine.
- Add the diced sweet potatoes and season with salt and black pepper.
- Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 1.5–2 hours, or until the beef is tender and the sweet potatoes are soft.
- Meanwhile, warm the garlic naan by brushing with melted butter or oil and minced garlic. Toast in a skillet or oven until warm and slightly crispy.
- Serve the curry hot, garnished with fresh cilantro, alongside warm garlic naan.
Servings and timing
This recipe serves 6 and takes about 20 minutes to prep and 1.5 to 2 hours to cook. Total time: approximately 2 hours and 20 minutes.
Variations
- Use a different protein: Lamb or chicken thighs work well in place of beef.
- Add greens: Stir in spinach or kale during the last 10 minutes of cooking.
- Make it spicier: Increase the cayenne pepper or add chopped chilies.
- Swap the sweet potatoes: Butternut squash or regular potatoes can be used.
- Use light coconut milk: For a lighter version with slightly less creaminess.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until hot, adding a splash of broth or water if needed. This curry also freezes well—store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating. Garlic naan is best enjoyed fresh but can be wrapped and stored for 1–2 days and reheated in a pan or oven.
FAQs
Can I make this in a slow cooker?
Yes, brown the beef and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Can I use ground beef instead?
Yes, but the texture and flavor will be different. Sauté ground beef fully before adding other ingredients.
Can I make this dish vegan?
Yes, replace beef with chickpeas or tofu and use vegetable broth instead of beef broth.
What type of beef works best?
Beef chuck or stew meat is ideal for slow cooking and becomes tender over time.
Can I use curry paste instead of curry powder?
Yes, substitute with red or yellow curry paste and adjust the quantity based on spice preference.
Is this dish spicy?
It has a mild to moderate heat level. You can adjust the spice by reducing or increasing cayenne.
What if I don’t have coconut milk?
You can use heavy cream for a richer taste or a nut-based milk for dairy-free alternatives.
Can I cook this in an Instant Pot?
Yes, use the sauté function to brown and build flavor, then pressure cook on high for 35 minutes with a natural release.
How do I keep the sweet potatoes from getting mushy?
Cut them into larger chunks and add them halfway through the cooking time if you prefer a firmer texture.
Can I serve this with rice instead of naan?
Absolutely. Basmati or jasmine rice are great alternatives if you prefer rice over naan.
Conclusion
Beef and Sweet Potato Coconut Curry with Warm Garlic Naan is a rich, hearty, and flavorful meal that’s both comforting and impressive. The combination of tender beef, sweet vegetables, and creamy coconut curry creates a perfect balance of textures and flavors. Whether served for a family dinner or special occasion, this dish is sure to satisfy and become a favorite in your rotation.
PrintBeef and Sweet Potato Coconut Curry with Warm Garlic Naan
Beef and Sweet Potato Coconut Curry with Warm Garlic Naan is a rich, comforting dish made with tender beef, sweet potatoes, and a spiced coconut curry sauce, served with buttery garlic naan for a hearty and flavorful meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Halal
Ingredients
- 2 lbs beef stew meat, cut into bite-sized chunks
- 2 medium sweet potatoes, peeled and diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 (13.5 oz) can full-fat coconut milk
- 2 tbsp tomato paste
- 1 cup beef broth
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- 2 tbsp oil (for browning)
- Fresh cilantro, chopped (for garnish)
- 6 garlic naan (store-bought or homemade)
- 2 tbsp butter or oil (for brushing naan)
- 2 cloves garlic, minced (for naan)
Instructions
Heat oil in a large pot or Dutch oven over medium-high heat. Sear the beef until browned on all sides, then remove and set aside.
- In the same pot, sauté the chopped onion for about 5 minutes until softened. Add garlic and ginger, and cook for 1–2 minutes until fragrant.
- Stir in tomato paste, curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute to bloom the spices.
- Return beef to the pot and add coconut milk and beef broth. Stir well to combine.
- Add the diced sweet potatoes and season with salt and black pepper.
- Bring to a gentle simmer, reduce heat to low, cover, and cook for 1.5 to 2 hours until beef is tender and sweet potatoes are soft.
- Meanwhile, prepare garlic naan by brushing with melted butter or oil and minced garlic. Toast in a skillet or oven until warm and slightly crispy.
- Serve curry hot, garnished with chopped cilantro, alongside garlic naan.
Notes
- Use beef chuck or stew meat for the most tender results.
- Adjust cayenne pepper to your desired spice level or omit for a milder curry.
- Add spinach or kale during the last 10 minutes for extra nutrients.
- This curry also pairs well with basmati rice if preferred over naan.
- For firmer sweet potatoes, add them halfway through cooking.
Nutrition
- Serving Size: 1 serving (with naan)
- Calories: 620
- Sugar: 6g
- Sodium: 480mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 100mg
