Beef stew in coconut milk with curry
6 servings
40 minutes
Beef stew in coconut milk with curry is a vibrant dish of East Indian cuisine, infused with the aromas of spices and the creaminess of coconut milk. The recipe is based on beef that is slowly stewed, absorbing the rich flavors of curry, chili, and onion. The history of this dish roots back to the Indian tradition of combining spices, creating a warm and enveloping taste. Chickpeas add textural richness while fresh spinach brings lightness and brightness. It is perfect as a cozy home dinner, especially when paired with fragrant rice. The thick, spicy sauce makes this dish indispensable for lovers of exotic flavors and rich textures.
1
Heat 1 tablespoon of oil in a pan and sauté finely chopped onion for 3-4 minutes until soft. Add curry and chili and sauté for another minute. Add the remaining oil and meat cut into small pieces. Mix well and cook for another 4-5 minutes until the meat is slightly browned.
- Sunflower oil: 2 tablespoons
- Onion: 2 heads
- Curry powder: 2 tablespoons
- Chili powder blend: 0.5 teaspoon
- Sunflower oil: 2 tablespoons
- Beef: 1 kg
2
Add coconut milk and broth, bring to a boil, cover, reduce heat, and cook for 1.5 hours, stirring occasionally. Add chickpeas and cook for another 30 minutes until the meat is tender.
- Coconut milk: 400 ml
- Beef stock: 150 ml
- Canned chickpeas: 820 g
3
Add finely chopped spinach and cook for another 2 minutes. Serve with boiled rice.
- Fresh spinach leaves: 200 g
