Why You’ll Love This Recipe
This beef curry is a one-pot wonder full of complex flavors and tender textures. The slow-simmered beef becomes melt-in-your-mouth soft, while the coconut milk balances the heat and spices with creamy sweetness. It’s naturally dairy-free, easy to adapt for different spice levels, and versatile enough to pair with your favorite sides. Plus, it tastes even better the next day—making it ideal for meal prep or leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef stew meat (chuck or similar cut, cubed)
coconut milk (full-fat for richness)
onion (chopped)
garlic (minced)
fresh ginger (grated)
tomato paste
curry powder
ground cumin
ground coriander
turmeric
cinnamon (optional)
red pepper flakes or chili powder (to taste)
beef broth or water
vegetable oil or coconut oil
salt
black pepper
fresh cilantro (for garnish)
optional: lime wedges, cooked rice, or naan for serving
Directions
- Heat oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
- In the same pot, sauté onions until softened, about 5 minutes. Add garlic and ginger and cook for another minute.
- Stir in tomato paste, curry powder, cumin, coriander, turmeric, cinnamon, and chili flakes. Cook for 1–2 minutes to bloom the spices.
- Return the beef to the pot. Pour in the coconut milk and beef broth, stirring to combine.
- Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 to 2 hours, or until beef is tender.
- Remove lid and simmer uncovered for 10–15 minutes more to thicken the sauce if desired.
- Taste and adjust seasoning. Garnish with chopped cilantro and serve hot over rice or with naan.
Servings and timing
This recipe serves 4–6 and takes about 20 minutes to prep and 2 hours to cook. Total time: approximately 2 hours and 20 minutes.
Variations
- Make it spicy: Add chopped fresh chilies or increase red pepper flakes.
- Use different protein: Lamb, chicken thighs, or even tofu can replace beef.
- Add vegetables: Stir in potatoes, carrots, or bell peppers during the last 30 minutes of simmering.
- Coconut-free version: Substitute with cream or cashew milk for a non-coconut variation.
- Slow cooker method: Sear beef and aromatics first, then transfer to slow cooker and cook on low for 6–8 hours.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until heated through. This curry also freezes well—store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating. Flavors intensify over time, making leftovers even more delicious.
FAQs
Can I use light coconut milk?
Yes, but the sauce will be thinner and less rich. Full-fat coconut milk is recommended for best flavor and texture.
What cut of beef is best?
Beef chuck or stew meat is ideal for slow cooking and becomes tender over time.
Can I make this ahead?
Absolutely. In fact, the flavors deepen after a day in the fridge, making it great for meal prep.
Is this recipe gluten-free?
Yes, just be sure your broth and spices are gluten-free.
Can I thicken the sauce more?
Yes, simmer uncovered longer or stir in a slurry of cornstarch and water at the end.
What can I serve with this curry?
Rice, naan, roti, or even quinoa all pair beautifully.
How can I reduce the spice level?
Use mild curry powder and skip or reduce the chili components.
Can I use ground beef instead?
You can, but the texture will be different and more like a curry mince than a stew.
Can I cook this in an Instant Pot?
Yes, pressure cook on high for 35 minutes with a natural release.
How do I know when the beef is done?
It should be very tender and break apart easily with a fork.
Conclusion
Beef Curry with Coconut Spice is the kind of comforting, soul-warming dish that fills your kitchen with mouthwatering aromas and your plate with bold, satisfying flavor. Whether you’re cooking for a cozy night in or prepping meals for the week, this curry delivers on both taste and comfort. Serve it up with rice or flatbread, and enjoy every spoonful of its rich, spicy goodness.
PrintBeef Curry with Coconut Spice
Beef Curry with Coconut Spice is a rich, aromatic stew made with tender chunks of beef simmered in a coconut milk-based sauce infused with bold spices like curry, cumin, and turmeric. It’s hearty, comforting, and naturally dairy-free—perfect with rice or naan.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Halal
Ingredients
- 2 lbs beef stew meat (chuck), cubed
- 1 tbsp vegetable oil or coconut oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp red pepper flakes or chili powder (adjust to taste)
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup beef broth or water
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: lime wedges, cooked rice, or naan for serving
Instructions
Heat oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
- In the same pot, sauté onions until softened, about 5 minutes. Add garlic and ginger, cooking for another minute.
- Stir in tomato paste, curry powder, cumin, coriander, turmeric, cinnamon, and chili flakes. Cook for 1–2 minutes to toast the spices.
- Return beef to the pot. Pour in coconut milk and beef broth, stirring to combine.
- Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 to 2 hours, until beef is very tender.
- Uncover and simmer for an additional 10–15 minutes to thicken the sauce if desired.
- Taste and adjust seasoning. Serve hot over rice or with naan. Garnish with chopped cilantro and lime wedges if desired.
Notes
- For extra richness, use full-fat coconut milk and marbled cuts like beef chuck.
- Adjust spice level by varying the amount of chili flakes or curry powder.
- To thicken sauce further, simmer uncovered longer or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Make ahead—flavors deepen after resting overnight in the fridge.
- Pairs beautifully with basmati rice, naan, or roasted vegetables.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
