Ingredients
Scale
- 2 lbs beef chuck, cut into cubes
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp chili powder (optional)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1/2 cup beef broth
- 1 tbsp tomato paste
- Salt and pepper to taste
- 2 tbsp oil (for browning)
Instructions
- Prepare all ingredients: dice the onion, mince the garlic, grate the ginger, and cut the beef into cubes.
- In a Dutch oven or skillet, heat oil over medium-high heat. Brown the beef cubes for about 5-7 minutes until seared on all sides.
- Remove the beef and sauté onions until translucent (3-4 minutes). Add garlic and ginger; sauté for another minute.
- Stir in curry powder and other spices; cook for 30 seconds.
- Add browned beef back into the pot along with coconut milk, diced tomatoes, beef broth, salt, and pepper. Stir well.
- Reduce heat to low and cover; simmer for at least 3 hours or transfer to a slow cooker for 6-8 hours until tender.
- Serve hot with warm garlic naan.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg