Easy Beef Curry

Hey there! So, let me tell you about this beef curry recipe that’s become a staple in our house. It’s like my culinary security blanket for those days when everything feels upside down. I first tried it during one of those “I-have-no-idea-what-I’m-doing” cooking phases. You know the type. Somehow, it turned out surprisingly great! (Even my picky cousin asked for seconds!) Since then, it’s been my go-to when I need a comforting dinner without too much faff.

Why You’ll Love This

I make this when life gets chaotic (or I just can’t face another grilled cheese). My family goes bonkers for it because it’s like a hug in a bowl. Plus, it’s super forgiving—if you accidentally spill a bit more spice, it only adds to the charm. And honestly, who doesn’t love a dish that actually improves with a little improvisation?

Ingredients

• 500g beef (I sometimes grab whatever’s on sale—shhh!)
• 1 large onion, chopped
• 3 garlic cloves, minced (or just a hefty spoonful of the jarred stuff, no judgment here)
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder (feel free to experiment with your favorite blend!)
• 400ml coconut milk (my grandmother swore by the light version, but full-fat is lovely too)
• 2 medium potatoes, cubed
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Optional: a handful of spinach (I chuck it in at the end for a bit of green)

Directions

1. Heat some oil in a large pot—this is where I usually sneak a taste of the onion to make sure it’s not too sharp.
2. Add the onions and cook until they’re looking a bit see-through. Then, throw in garlic and ginger. Give it a good stir.
3. Here’s the fun bit: add the curry powder and let it mingle with the onions. It might look dry but trust me, it’ll all come together.
4. Brown the beef in the pot with the spices. Don’t worry if it sticks a little; that’s flavor right there!
5. Add the coconut milk, potatoes, and tomato paste. Stir it up and let it simmer for about 30 minutes.
6. If you’re feeling creative, toss in that spinach just before serving. It wilts down a treat!

Notes from My Kitchen

If your curry seems too thick, a splash of chicken stock works wonders. And actually, the longer it simmers, the better it tastes. I think it might even taste better the next day, but it hardly ever lasts that long.

Crazy Variations

Once, I tried adding pineapple—um, let’s just say it was an acquired taste. But hey, adding chickpeas instead of potatoes was a hit!

Equipment Talk

If you don’t have a large pot, a deep frying pan will do in a pinch. And, if you’re missing a grater for the ginger, just chop it finely—no one’ll notice a thing!

Storing Your Masterpiece

This will keep in the fridge for a couple of days, though honestly, in my house it never lasts more than a day!

How We Serve This Dish

I usually serve it with rice, but naan bread is amazing if you have some lying around. My family likes to add a squeeze of lime on top—try it!

Pro Tips (or Lessons Learned the Hard Way!)

I once tried rushing the beef browning step and regretted it because it turned out a bit chewy. Take your time there—it’s worth it.

FAQ

Can I make this vegetarian? Sure, just swap the beef for tofu or more veggies. It’s pretty versatile.

What if I don’t have coconut milk? You can use cream or even yogurt, but keep an eye on the consistency.

Is this spicy? It’s got a mild kick, but you can always adjust the curry powder to your liking. Or add a fresh chili if you dare!