Ingredients
Scale
- 1.5 lbs beef chuck, cut into cubes
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chili powder
- 1 tsp salt, or to taste
- 1 can (14 oz) coconut milk
- 1 cup beef broth
- 2 tbsp tomato paste
Instructions
- Prepare all ingredients by chopping the onion, mincing the garlic, grating the ginger, and cutting the beef into cubes.
- In a skillet over medium heat, add vegetable oil and sauté the onion until translucent. Stir in garlic and ginger for an additional minute.
- Add curry powder, ground cumin, turmeric, chili powder, and salt; mix well to coat.
- Transfer to a slow cooker; add cubed beef, coconut milk, beef broth, and tomato paste. Stir until well combined.
- Cook on low for 6-8 hours until the beef is tender.
- Toast naan in a skillet until golden brown on both sides.
- Serve hot alongside toasted naan.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup of curry with 1 piece of naan (approximately 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 90mg