Easy Beef Curry Recipe. A One Pot Wonder.

Who doesn’t love a good one pot dish that’s also hands off? Me me me! I’m a HUGE fan. As a hater of dirty dishes and lover of easy peasy, this one pot beef curry recipe checks all the boxes. Including a major flavor packing PUNCH. Slowly simmered, this rich-curried-creamy goodness is perfection when drizzled over crispy potatoes or buttered rice. Served solo or with a side of roasted veg. There isn’t a wrong way to soak up this one pot wonder.

Recipe updated to be more time friendly on January 26, 2022

Easy One Pot Beef Curry Recipe

5 from 1 vote

Recipe by Susanna Grace Course: MainCuisine: Indian InspiredDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

743

kcal

Total time

1

hour 

10

minutes

One and Done. A flavorful curry base you can easily make your own by adding veg and potatoes!

Ingredients

• 1 pound 1 Ground beef or pork

• 1 large 1 Yellow onion, sliced

• 2 cans 2 Full fat coconut milk

• 1 can 1 Chickpeas, rinsed

• 2 medium 2 Yukon gold potatoes, cubed

• 1 Tablespoon 1 Olive oil

• 2 teaspoons 2 Yellow curry powder or Tumeric

• 1 stick 1 Cinnamon, broken in half

• 1 teaspoon 1 Red pepper flakes

• 1 teaspoon 1 Cumin, ground

• 1 teaspoon 1 Coriander, ground

• 1 teaspoon 1 White pepper, ground

• 1 teaspoon 1 Hot Chili Powder

• 1/2 teaspoon 1/2 Cayenne, ground

Directions

• In a large saucepan or pot, warm olive oil on medium low. Next, add all spices and stir when fragrant- about 1 minute.

  • 

• While spices are warming, thinly slice your yellow onion and add to pan/pot.

  • 

• Next, add 2 cans of full fat coconut milk. If you live in a cooler climate, you’ll need to scoop the cream off the top before pouring all contents (including cream) into your pan/pot. Turn heat to medium hight and mix with a spoon or fork until combined.
• As the coconut milk is heating, add your beef or on top. Stir to combine.
  
• After washing your potatoes, you can either peel or not peel, cube into 1” chunks and add to the pot.
• Drain and rinse your can of chickpeas and add to the pot.
• Once coconut milk has boiled, turn to low and cover, stirring occasionally and breaking up the meat as it cooks.
• To make a thick gravy, simply remove the lid and turn to medium heat, stirring occasionally. This process can take an additional 30 minutes. OR, you can add a flour or cornstarch paste to thicken in less than 5 minutes.

Notes

• For a fattier, richer, meatier version replace ground meat with beef chuck. However, this will take up to 3 hours to break down for a tender bite.
• So how spicy is this thing? It’s got a bit of heat to it for sure, which mellows out nicely when you introduce rice, a squeeze of lime or lemon, and a big plot of yogurt or sour cream right on top. However, if you don’t do spicy- I’d cut out the red pepper flakes and cayenne pepper.
• If you don’t have cinnamon sticks, replace with a 1/2 teaspoon of ground cinnamon.
• Top it up. Start with a carby base (no reason really, just my preference) and ladle this gravied beef goodness on top. A fresh squeeze of lime or lemon, freshly chopped cilantro, fresh chives or fresh green onion, hefty scoop of plain yogurt and you’re ready to rock.
• Serve with suggestions. Fried, shredded red or green cabbage, or roasted carrots, or steamed broccoli. Really, any veg that you enjoy eating. A slab of buttered naan. Dig in.
• Please note the nutritional information below was calculated using a calculator designed by: Verywell Fit. This information is accurate to the best of my knowledge, but should not be taken as medical advice 🙂 

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I live for fun facts because I truly enjoy learning about this beautiful world and her people that surround me. If you feel me on that, you’ll enjoy the tidbits down below!

• There are at least 115 curry recipes from 19 different countries such as:
• India, Malaysa, Thailand, Indonesia, Cambodia, Vietnam, South Africa, Trinidad & Tobago, Japan, Pakistan & Sri Lanka
• Curries can contain up to 20 different spices
• The word curry comes from the Tamil word Kari… meaning sauce
• Traditionally, spices are pan fried in hot oil to release natural aromas and reduce bitterness. Curry powders are a “modern” approach to this process

And if you want to deep dive into the history of what we know as “curry” this post does an incredible job walking their reader through. I found the article fascinating, and a reminder of how the flavors so many of us dearly love have come to our tables. Trade & slavery.

That Person

Until I started eating and reading outside of my comfort zone, ie what I was familiar with, I was that person who lumped curry into one giant blob. Which is equivalent to saying all Americans drink sweet tea… when in fact, sweet tea is hyper regional. It kills me when people “don’t do curry”. Because as you just saw above, there are over 115 different types. Again, that’s like me saying I don’t like tea. When in fact, I like tea that’s iced and made with sugar. Food for thought.

If you make this recipe, I’d love you to come back and leave a review. If you’ve got any other curry tidbits, drop them down below so we can all learn to properly appreciate and celebrate this rich history together.

While you’re at it, Save to Pinterest or Share on Facebook. Because sharing is caring, and I’ll need all the support I can get to keep on growing this dream of mine. A place where practical is better than perfect and simple, delicious food is a lifestyle. A place where together, we can begin filling homes and tables with joy!

Hugs, because handshakes are awkward~