Description
A cozy and aromatic one-pot curry made with tender beef, potatoes, and a mild coconut-spiced gravy, inspired by comforting home-style cooking with apple, onion, and ginger for added depth.
Ingredients
1 tsp canola oil
1 baking apple, peeled, cored, diced
½ medium onion, chopped
2 Tbsp fresh ginger, chopped
2 cloves garlic, minced
7 oz jar mild curry paste
1½ lb stew meat, trimmed and cubed
½ cup water
1 can (14 oz) light coconut milk
2 tsp ground coriander
2 tsp ground cumin
2 tsp garam masala
2 Tbsp water (for spice paste)
4 small russet potatoes, peeled and cubed
Instructions
- Heat oil in a large saucepan over medium heat. Sauté apple, onion, and ginger until onion softens, ~5 minutes.
- Stir in curry paste and garlic. Cook on low heat for 5 minutes, stirring frequently.
- Add stew meat and ½ cup water. Increase heat and cook ~10 minutes until browned and juicy.
- Pour in coconut milk. Bring to boil, then reduce to low.
- Mix coriander, cumin, garam masala, and 2 Tbsp water in a small bowl to form a paste. Add to pot with potatoes. Stir well.
- Cover partially and simmer on low ~2 hours until meat and potatoes are tender and sauce thickens.
- Adjust seasoning to taste. Serve hot over basmati rice with raita and mango chutney.
Notes
- Use full-fat coconut milk or add yogurt for a richer sauce.
- Substitute sweet potatoes or squash for a sweeter variation.
- Add fresh herbs like cilantro or mint before serving.
- For a vegetarian version, use chickpeas or tofu instead of beef.
- Freezes well but potato texture may soften slightly.
- Prep Time: 10 minutes
- Cook Time: 2 hours 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
