Beef and Potato Curry
This Beef and Potato Curry is hearty and comforting with tender beef, golden potatoes, and a rich coconut curry sauce. Inspired by Indian and Southeast Asian flavors but simplified for everyday cooking, it is a one pot dinner that’s big on flavor and easy to make at home.
Servings: 6
Calories: 585kcal
Ingredients
- 2 pounds beef chuck or stewing beef, cut into 1½-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper optional, for heat
- 14 ounces crushed tomatoes 1 can
- 3 cups beef broth low sodium or no sodium added
- 14 ounces coconut milk 1 can
- 1½ pounds gold potatoes cut into large chunks
- 1 medium red bell pepper cut into chunks
- salt and pepper to taste
- fresh cilantro chopped, for garnish
Instructions
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef with salt and pepper. Brown in batches, about 5 minutes per batch. Remove and set aside.
- In the same pot, add the onion. Cook for 5 minutes until softened. Stir in garlic and ginger, cooking another 1 minute.
- Stir in curry powder, cumin, coriander, turmeric, and cayenne. Cook for 30 seconds to bloom the spices.
- Add the crushed tomatoes and beef broth. Stir well, scraping up any browned bits from the pot. Return the beef to the pot. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
- Stir in the potatoes and red bell pepper. Pour in the coconut milk. Cover and simmer another 25–30 minutes, until the beef is tender and the potatoes are cooked through.
- Taste and adjust seasoning with salt and pepper. Serve hot over steamed rice and garnish with cilantro.
Video
Notes
- Choose the right beef. Chuck or stewing beef works best because it softens into tender bites after simmering. Lean cuts can stay tough.
- Toast those spices. Give curry powder, cumin, and coriander 30 seconds in the hot pot before adding liquid. That quick step wakes up their flavor.
- Choose full fat coconut milk. It makes the sauce creamy and rich. Light coconut milk will work, but the curry will be thinner.
- Stick with gold or red potatoes. They hold their shape while cooking. Russets tend to fall apart and get grainy.
- Curries love resting time. The flavors deepen overnight, so leftovers are even better the next day.
- Freeze for later. Cool the curry completely, freeze in airtight containers for up to 2 months, then reheat gently with a splash of broth.
Nutrition
Serving: 1serving | Calories: 585kcal | Carbohydrates: 33g | Protein: 36g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 376mg | Potassium: 1619mg | Fiber: 5g | Sugar: 6g | Vitamin A: 880IU | Vitamin C: 58mg | Calcium: 98mg | Iron: 8mg
