Beef Curry Spiced Tomatoes (Printable)

Tender beef slowly cooked with vibrant spices, tomatoes, and coconut milk for deep, savory flavors.

# What You Need:

→ Meats

01 - 1.75 lbs beef chuck, cut into 1-inch cubes

→ Aromatics & Vegetables

02 - 2 tablespoons vegetable oil
03 - 2 medium onions, finely chopped
04 - 4 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 large tomatoes, chopped

→ Spices

07 - 2 teaspoons ground coriander
08 - 2 teaspoons ground cumin
09 - 1 teaspoon turmeric powder
10 - 1 teaspoon chili powder (adjust to taste)
11 - 1 teaspoon garam masala
12 - 1 teaspoon salt
13 - ½ teaspoon ground black pepper

→ Liquids

14 - 13.5 ounces (1 can) coconut milk
15 - 1 cup beef broth or water

→ Optional

16 - 2 tablespoons chopped fresh cilantro, for garnish
17 - 1 green chili, sliced (for extra heat)

# How to Make It:

01 - Warm the vegetable oil in a large, heavy-bottomed pot over medium heat.
02 - Add the finely chopped onions and cook, stirring occasionally, until golden brown, about 8 minutes.
03 - Incorporate the minced garlic and grated ginger, cooking for 1 minute until aromatic.
04 - Add the beef cubes and brown evenly on all sides, approximately 5 minutes.
05 - Stir in chopped tomatoes, ground coriander, ground cumin, turmeric, chili powder, salt, and black pepper; cook while stirring for 4 to 5 minutes until tomatoes soften.
06 - Pour in the coconut milk and beef broth, stirring to combine and deglazing the pot by scraping up browned bits.
07 - Bring the mixture to a gentle simmer, cover, and cook on low heat for 1 hour and 30 minutes until the beef is tender and the sauce thickens, stirring occasionally.
08 - Uncover the pot, stir in garam masala, and simmer uncovered for an additional 5 minutes. Adjust seasoning to taste.
09 - Garnish with chopped fresh cilantro and sliced green chili if desired. Serve hot accompanied by steamed rice or naan.

# Expert Suggestions:

01 -
  • The beef turns so tender it falls apart on your fork, soaking up every bit of that spiced coconut gravy.
  • It tastes even better the next day, which means you can make it ahead and actually relax before dinner.
  • One pot does all the work, and your kitchen smells like you spent all day cooking even though most of it just simmers quietly.
02 -
  • Do not skip browning the beef, those caramelized bits on the bottom of the pot turn into the soul of the sauce once you add the liquid.
  • Low heat is your friend during the simmer, if it boils hard the beef will toughen instead of turning tender.
  • Add the garam masala at the end or its delicate flavors will cook off and disappear into the background.
03 -
  • Use a heavy-bottomed pot or Dutch oven, it distributes heat evenly and prevents scorching during the long simmer.
  • Taste the curry before you add the garam masala so you know what it needs, sometimes a pinch of sugar or a squeeze of lime balances everything perfectly.
  • If the sauce is too thin at the end, simmer it uncovered for a few extra minutes until it coats the spoon the way you want.

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