Some dishes feel like home from the very first smell, and this beef curry with coconut milk is one of them. It’s warm, creamy, and full of gentle spice — the kind of food that makes the whole house feel calmer the moment it starts cooking.

I love this recipe because it doesn’t rush you. The onions soften slowly, the spices open up, and the coconut milk turns the gravy silky and smooth. As the beef becomes tender, the scent fills the kitchen with a comforting warmth. It’s the kind of dish you make when you want something relaxing and satisfying without spending too much time or effort.

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A Curry That Feels Like Comfort

This curry has a gentle, peaceful flavor — nothing too strong, nothing too heavy. The coconut milk gives it a creamy touch, while the spices add warmth without overpowering the dish. The beef turns soft as it cooks, soaking up all the flavors, and the gravy thickens into something rich and comforting.

Every time I cook this meal, it reminds me how simple ingredients can create something that feels special. You don’t need fancy tools or rare spices. Just patience, a pot, and a little love.

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Easy to Serve, Easy to Love

One of the best things about this dish is how flexible it is. You can serve it with rice, naan, roti, mashed potatoes, or even simple boiled rice — it always tastes amazing.

If you have guests coming over, this curry is a perfect choice. It looks beautiful on the table, and the creamy texture always impresses.

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A Recipe That Fits Every Mood

Whether you’re tired after a long day or you want something cozy on a weekend, this curry fits right in. It’s calming, flavorful, and feels like a small break from everyday stress.

And the best part? Leftovers taste even better. The flavors deepen overnight, making the curry richer and even more satisfying the next day.

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Beef Curry With Coconut Milk

A warm, creamy, and comforting beef curry made with tender beef, soft onions, gentle spices, and rich coconut milk. Easy to cook, full of flavor, and perfect for rice, naan, or roti.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 people

Ingredients Method Notes

Ingredients

  

• For the Curry
• 500 g beef boneless, diced
• 1 cup coconut milk thick
• 2 medium onions finely sliced
• 2 tomatoes chopped or blended
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder adjust to taste
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon salt or to taste
• 1 cup water add more if needed
• Fresh coriander for garnish

Method

 

1. Step 1: Prepare the Base
2. Heat oil in a pot on medium flame.
3. Add cumin seeds and let them crackle.
4. Add sliced onions and cook until golden brown.
5. Add ginger and garlic paste. Cook 1–2 minutes until fragrant.
6. Step 2: Add Tomatoes and Spices
7. Add chopped or blended tomatoes.
8. Add turmeric, red chili, coriander powder, and salt.
9. Cook until the oil separates and the masala thickens.
10. Step 3: Cook the Beef
11. Add diced beef and mix well with the masala.
12. Cook for 10–12 minutes until beef changes color and absorbs the spices.
13. Step 4: Add Water
14. Pour 1 cup of water, stir, and bring to a gentle boil.
15. Cover the pot and cook on low heat for 45–60 minutes until beef becomes soft.
16. Step 5: Add Coconut Milk
17. Once beef is tender, add the coconut milk slowly while stirring.
18. Let the curry simmer on low heat for another 10 minutes.
19. Add garam masala and give it a final stir.
20. Step 6: Serve
21. Garnish with fresh coriander.
22. Serve hot with rice, naan, roti, or mashed potatoes.

Notes

• Add more coconut milk for a creamier texture.
• Add water if the curry becomes too thick.
• For extra flavor, squeeze a little lemon before serving.
• Slow cooking makes the beef softer and richer in taste.

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🍽 Serving Ideas

• Steamed basmati rice
• Garlic naan
• Soft roti
• Coconut rice
• Potato mash

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🥡 Storage

• Store in the fridge for up to 3 days in an airtight container.
• Freezes well for up to 2 months.
• Reheat on low heat with a splash of water or coconut milk.