Last Updated on 15 March, 2026 by Elby | The Tasteful Pantry
Rich beef curry is a slow cooked recipe with beautiful depth of flavour. This is a great curry for the family or for those that don’t like a lot of spice. You can omit the chilli powder all together for zero heat, or double or triple the amount for more of a kick.
More Easy Curry Recipes
Rich Beef Curry Instructions
- Spices: These make the beef curry. In a small bowl, combine the cumin, garam masala, turmeric, ground coriander and chilli powder. Ready for a quick add to the onion.
- Onion: Heat half of the oil in a large pot and cook the onion and cardamom over high heat for 3 minutes.
- Garlic & Ginger: Add the garlic, ginger and spice mix and stir for 30 seconds. Remove the cardamom pods and set aside (but do not discard).
- Beef: Stir the remaining oil into the curry spice blend and then add the beef. Cook for approximately 5 minutes, or until browned all over.
- Cardamom: Remove the pot from the heat. Squeeze the seeds from the cardamom pods and add the seeds to the beef – discard the pods.
- Sauce: Stir in the tomato paste. Add the stock, coconut cream, passata, coconut milk, sugar and cinnamon stick.
- Cook: Bring the beef curry to a simmer and cook uncovered for 2 hours, stirring occasionally to ensure the sauce doesn’t stick to the bottom. Adjust heat if necessary. If the beef is still a long way off being tender (not yet easy to pull apart with a fork), then simmer for a further 30-60 minutes before moving to the next step.
- Potatoes: Add the potatoes and slow simmer for 30 minutes.
- Cauliflower: Then add the cauliflower and simmer for a further 45 minutes. If necessary, add a cup of beef stock and additional passata to cover the potatoes or cauliflower.
- Readiness: The curry is ready when the sauce is a thick gravy consistency and the beef, potatoes, and cauliflower are tender.
- Serving: Serve with rice, a sprinkle of fresh coriander and Last Minute Naan.
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Rich Beef Curry
Succulent beef with tender potatoes and cauliflower in a rich, yet mild curry sauce.
Print Pin Rate*Calories: 642kcal
Servings: servings
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 2 tsp cumin
- 1 ½ tsp garam masala
- 1 tsp turmeric
- 1 tsp ground coriander
- ¼ tsp chilli powder - see notes
- 2 tbsp vegetable oil
- 1 large brown onion - diced
- 4 cardamom pods - whole
- 3 cloves garlic - minced or finely chopped
- 1 tbsp fresh ginger - grated
- 800 grams beef - lean, (chuck, blade, etc), weight after excess fat removed
- 2 tbsp tomato paste
- 750 mls beef stock
- 400 mls coconut cream
- 250 mls passata
- 165 mls coconut milk - or substitute for extra coconut cream
- 1 tsp sugar
- 1 cinnamon stick
- 500 grams potatoes - small, peeled and left whole
- 250 grams cauliflower - cut into florets
Instructions
- In a small bowl, combine the cumin, garam masala, turmeric, ground coriander and chilli powder. Set aside.
- Heat 1 tbsp of the oil in a large pot and cook the onion and cardamom over high heat for 3 minutes. Add the garlic, ginger and spice mix and stir for 30 seconds. Remove the cardamom pods and set aside (do not discard).
- Stir in the remaining oil and then add the beef to the pot. Cook for approximately 5 minutes, or until browned all over.
- Remove the pot from the heat. Squeeze the seeds from the cardamom pods and add the seeds to the beef – discard the pods. Return the pot to the heat and stir in the tomato paste. Add the stock, coconut cream, passata, coconut milk, sugar and cinnamon stick.
- Bring to a simmer and cook uncovered for 2 hours, stirring occasionally to ensure the curry doesn’t stick to the bottom. Adjust heat if necessary (see notes).
- Add the potatoes and slow simmer for 30 minutes. Then add the cauliflower and simmer for a further 45 minutes (see notes).
- The curry is ready when the sauce is a thick gravy consistency and the beef, potatoes, and cauliflower are tender. Continue simmering until these ingredients are cooked to perfection.
Serving Options
- Serve the curry with rice, a sprinkle of fresh coriander and Last Minute Naan.
Notes
Spice: With only ¼ teaspoon of chilli, this is a very mild curry. If you are after more of a kick add additional chilli powder or fresh chilli.
Pull apart beef: If the beef is still a long way off being tender and easy to pull apart with a fork, then simmer for a further 30-60 minutes before moving to the next step.
Liquid quantity: If there is not enough sauce to cover the potatoes or cauliflower at the time of adding, add 240ml beef stock and 100ml passata until they are covered.
Nutrition
Calories: 642kcal | Carbohydrates: 34g | Protein: 39g | Fat: 41g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 83mg | Sodium: 409mg | Potassium: 1781mg | Fiber: 7g | Sugar: 7g | Vitamin A: 343IU | Vitamin C: 47mg | Calcium: 106mg | Iron: 8mg
*Nutrition and calorie figures are estimates only.
Did you try this recipe?Leave a comment below and let me know on Instagram @TheTastefulPantry or #thetastefulpantry!
Loved this one too. Another great winter warmer! Couple with the naan bread … again
Fantastic! Makes great leftovers too.