Spiced Beef & Coconut Curry

Spiced Beef and Coconut Curry served in a casserole dish topped with parsley
  • 4 servings
  • 2 Hours 25 Minutes to prepare
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  • 2tbsp vegetable oil
  • 750g braising steak, cubed
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 large red chilli, finely chopped
  • 30g fresh ginger, finely chopped
  • 2tsp ground cumin
  • 2tsp ground coriander
  • 400g can chopped tomatoes
  • 400g can coconut milk
  • 300ml beef stock
  • 500g Chantenay carrots
  • To Serve
  • 20g fresh coriander roughly chopped
  • 300g wholegrain rice


1 Heat half the oil in a casserole dish and brown the beef in batches until golden all over. Remove from the pan and set aside.

2 Add the remaining oil to the pan, tip in the onion and cook for about 5 minutes until softened before stirring in the garlic, chilli and ginger. Cook for a further 2 minutes. Tip in the spices then add the tomatoes, coconut milk and stock and bring to a gentle simmer.

3 Return the meat to the dish along with the carrots, cover and simmer over a very gentle heat for 2 hours until the meat is really tender and the sauce is reduced and thickened. Stir in the coriander and serve with wholegrain rice.