Recipe
Easy Beef Curry
Richly spiced beef curry with tender chuck roast simmered in aromatic Indian spices for an easy weeknight or meal-prep dinner.

Prep time
5 min
Cook time
1 hr 30 min
Total time
1 hr 35 min
Servings
6
Net carbs
2g
Appliance
Stove
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Email me a sign-in linkIngredients
What you need
Adjust servings
6 servings- 2 tbsp avocado oil
- ¼ medium onion, sliced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp tomato paste
- ¾ cup water
- 1 tsp ground turmeric
- 1 tbsp coriander
- 1 tbsp garam masala
- 1 tsp red chili powder
- ½ tsp ground cinnamon
- 1 tsp pink Himalayan salt
- 2 small bay leaves
- 2 lbs chuck roast, cubed
Instructions
How to cook it
Prep timer
Cooking cue
Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.
- Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
- 1. Heat 2 tablespoons avocado oil in a Dutch oven or large oven-safe pot over medium heat, add 1/4 sliced onion, and cook until tender.
- 2. Add 2 cloves minced garlic and 1 inch grated ginger, cooking for 1-2 minutes more.
- 3. Stir in 2 tablespoons tomato paste, 3/4 cup water, 1 teaspoon turmeric, 1 tablespoon coriander, 1 tablespoon garam masala, 1 teaspoon red chili powder, 1/2 teaspoon cinnamon, 1 teaspoon salt, and 2 bay leaves, mixing well.
- 4. Add 2 pounds cubed chuck roast, stir to coat, cover, and cook on low for 1 to 1.5 hours until the beef is tender.
- Cook beef to your preferred doneness and let steaks or larger cuts rest before serving.
- 5. Remove from heat, discard bay leaves, and optionally thicken by simmering uncovered over medium-high heat for 5-10 minutes or by stirring in 1/4 teaspoon xanthan gum and heating for 3-5 minutes while stirring continuously.
- Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.
Source & attribution
KetoConnect · IMPORTED
Rated 4.27/5 from 30 ratings on KetoConnect. Method rewritten in-house; see source for the publisher's original.