Slow-Cooked Beef and Coconut Curry with Garlic Naan
Slow-Cooked Beef and Coconut Curry with Garlic Naan is a heartwarming dish that brings comfort to any dinner table. This recipe showcases tender beef simmered in a luscious coconut sauce, infused with aromatic spices that tantalize the taste buds. Perfect for family gatherings or a weeknight meal, this curry is both easy to prepare and impressively flavorful.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
Scale
- 2 lbs beef chuck, cut into cubes
- 2 tbsp vegetable or coconut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry paste (Madras or Indian blend)
- 1 can (14 oz) coconut milk
- 2 tbsp tomato paste
- Fresh cilantro, chopped for garnish
- Salt and freshly ground pepper, to taste
Instructions
- Prepare ingredients: Cube the beef chuck, chop the onion, mince the garlic, and grate the ginger.
- Sauté aromatics: In a Dutch oven, heat oil over medium heat. Add onion and sauté until translucent. Stir in garlic and ginger; cook until fragrant.
- Brown the beef: Add cubed beef to the pot; cook until browned on all sides (about 5-7 minutes).
- Add spices and liquid: Mix in curry paste, turmeric, cumin, paprika, and crumbled beef stock cube. Pour in coconut milk and mix in tomato paste.
- Slow cook: Bring to a simmer. Cover and cook on low heat for 2-3 hours until beef is tender.
- Season & serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg