Description
A cozy, spice-rich beef curry with tender beef cubes simmered in a thick tomato and onion sauce, finished with fresh cilantro and served hot over rice.
Ingredients
Scale
- 1 pound beef chuck or stew meat, cut into bite sized pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 cup fresh or canned chopped tomatoes
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 tablespoons vegetable oil
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 cup water
- 2 tablespoons chopped cilantro for garnish
Instructions
- Heat a large pot over medium heat.
- In a small bowl, combine curry powder, turmeric, cumin, coriander, salt, and black pepper.
- Add vegetable oil to the pot, then sauté the chopped onion until softened and lightly golden.
- Stir in the minced garlic and grated ginger, cook for about 30 seconds until fragrant.
- Add the beef cubes and brown on all sides.
- Add the chopped tomatoes and the spice mixture, stirring well to coat the beef and onions.
- Pour in the water, stir, reduce heat to a gentle simmer, and cook for about 35 minutes until the beef is tender and the sauce thickens.
- Taste and adjust salt if needed, then sprinkle with chopped cilantro.
- Serve hot, ideally with rice.
Notes
- Browning the beef well builds deeper flavor, so do not rush that step.
- If the sauce gets too thick while simmering, add a small splash of warm water.
- For even better flavor, let the curry rest for 10 minutes before serving.
- Leftovers taste even richer the next day.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 360
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: beef curry, curry dinner, easy curry, stovetop curry, spiced beef, homemade curry sauce