This Indian-inspired slowly braised curry beef recipe is rich with spicy Indian flavours, the creamy coconut texture and the succulent tender beef chunks makes this dish a hearty, delicious and satisfying meal. The cauliflower and butternut squash is perfect compliment to this fall dish!
It is a perfect time of the year to think about cozy, meals with warm spices and this dish checks off all of the boxes. This Indian inspired curry is loaded with healthy goodness of added spices, tender lean beef, tomatoes, cauliflower, squash, kale and dairy free milk. When you make a stew, it is one of those recipes that you can add a variety of vegetables, keeping in mind the flavours and cooking time.
COOKING TIPS
When purchasing beef for this recipe, you can select a pre-cut beef stew, cut of chunk, short-rib or brisket. If you time is limited and you can only cook this stew for about 1 hour, then choose a tender cut, such as a sirloin tip.
I included a variety of spices, kept in mind what each spices offers in flavour, and how they compliment each other and other ingredients in this recipe. I like to add turmeric for it’s anti-inflammatory health benefits, and turmeric tends to be overpowering so a small amount goes a long way. I have added cloves, only 1/4 teaspoon, it’s optional but it adds a hint of sweetness and warmth. The red pepper flakes adds heat as well, and it compliments this beef dish really well.
Full fat coconut milk adds a rich creamy texture, and if you don’t have coconut milk, then you can substitute heavy cream or half and half cream.
In the recipe, the diced tomatoes offers flavour and sweetness, can easily substituted whole canned tomatoes and I would recommend mashing them.
Cauliflower, squash and kale are great choices for this recipe. They add texture, flavour and colour. Other options are carrots, broccoli, spinach or potatoes.
HOW TO MAKE THIS RECIPE
Pat beef pieces dry, then season with salt and pepper. In a heavy large, or cast iron skillet, over medium-high heat, melt butter and then add seasoned beef pieces. Brown meat on all sides about 5 minutes and then transfer to a plate and set aside.
Add olive oil to skillet, then add onion, and sauté until onion is tender and transparent. Add the garlic, and beef back into the skillet. Sauté the garlic for about a minute.
In a small bowl, mix together the spices, then add to the skillet and coat the beef with the spices, simmer for a minute.
Add the bay leaf, diced tomatoes, coconut milk, salt and red pepper flakes. Turn the temperature to a low simmer, cover and cook for about 1 hour and half, stirring every now and then. Add squash.
Add squash and cook for 5 minutes, then add cauliflower and kale, simmer for 15-20 minutes until tender with lid partially on.
Taste and adjust seasonings, and add more salt and pepper if needed. Love the coconut creamy texture, it’s flavourful and not overly heavy in it’s creaminess.
Serve this delicious dish with brown rice and to me it was a perfect side. Brown rice is hearty, satisfying and so nutritious. I love the nutty earthy flavour of brown rice. Other options are basmati rice, potatoes or enjoy own with Naan bread.
STORING
Store in a air-tight container in the refrigerator for up to 3-4 days. Double the recipe and have it handy in the freezer. Place it in a freezer safe container for up to 3 months.
Spicy Beef Curry with Cauliflower and Squash
Equipment
- large skillet or cast iron skillet
Ingredients
- 1 tbsp butter
- 1 lb (.45kg) beef stew, cut into 1 inch pieces
- salt and pepper
- 1 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 cloves garlic
- 2 tsp curry powder
- 1 tbsp fresh ginger, minced (1 tsp ground ginger)
- 1/4 tsp ground turmeric
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves (optional)
- 1 bay leaf
- 1 cup diced tomatoes with juice
- 400 mL (13.5 oz) can coconut full fat milk
- 1 tsp Himalayan salt
- 1/4 tsp red pepper flakes
- 2 cups cauliflower, cut into bite size florets
- 1½ cup butternut squash, cut into 1 inch pieces
- 2 cups kale, torn into small pieces
Instructions
- Pat beef pieces dry, then season with salt and pepper. In a heavy large, or cast iron skillet, over medium-high heat, melt butter and then add seasoned beef pieces. Brown meat on all sides about 5 minutes and then transfer to a plate and set aside.
- Add olive oil to skillet, once melted, then add onion, and sauté until onion is tender and transparent. Add the garlic, and beef back into the skillet. Sauté the garlic for about a minute.
- In a small bowl, mix together the spices, then add to the skillet and coat the beef with the spices, simmer for a minute. Add the bay leaf, diced tomatoes, coconut milk, salt and red pepper flakes. Turn the temperature to a low simmer, cover and cook for about 1 hour and half, stirring every now and then. Add squash.
- Add squash and cook for 5 minutes, then add cauliflower and kale, simmer for 15-20 minutes until tender with lid partially on.
- Taste and adjust seasonings, and add more salt and pepper if needed. Serve with rice, potatoes or enjoy on its own with Naan bread.
