Fall-apart Tender Beef Curry Braised in Spiced Coconut Milk

• servings: 4-5

Ingredients

2 lbs beef chuck roast, cut into chunks

1 tablespoon vegetable oil

2 onion, finely chopped

6 garlic cloves, minced

2 tablespoon fresh ginger, grated

2 tablespoons curry powder (hot Madras curry powder)

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon chili flakes (optional)

1/4 teaspoon ground cloves

1 (13.5 oz) can full-fat coconut milk

1 cup beef broth

1 tablespoon tomato paste

1 tablespoon brown sugar

Salt and pepper, to taste

Directions

Heat oil in a skillet over medium-high heat. Brown the beef chunks on all sides, working in batches if needed. Transfer to slow cooker.

In the same skillet, sauté onion, garlic, and ginger for 2–3 minutes until fragrant. Stir in curry powder, cumin, cinnamon, chili flakes, and cloves; cook for another 30 seconds.

Add tomato paste and brown sugar. Stir to coat the aromatics. Pour in beef broth and bring to a simmer, scraping up the browned bits.

Transfer mixture to slow cooker. Pour in coconut milk and stir gently.

Cook on LOW for 8–9 hours or HIGH for 4–5 hours until beef is fork-tender and sauce is rich.

Adjust seasoning with salt and pepper to taste.

Serve hot over fluffy basmati rice, garnished with fresh cilantro.

Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutes

Kcal: 610 kcal | Servings: 6 servings