Easy beef curry recipe for busy weeknights

Name: Easy beef curry recipe for busy weeknights
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 1.5 lbs beef stew meat (or chuck, cubed); 1 onion, chopped; 3 garlic cloves, minced; 1 tbsp ginger, grated; 2 tbsp curry powder; 1 can coconut milk (full-fat); 1 cup beef broth (or water); 2 potatoes, diced; 1 carrot, sliced (optional); Salt and pepper to taste; 1 tbsp oil (any kind)

The first time I tried making this easy beef curry, I was convinced I could skip browning the meat. Big mistake. It turned into a sad, gray stew that even my dog side-eyed. But after a few disasters (and one accidental spice explosion), I finally nailed it. Now it’s my go-to when I’m tired but still want something cozy. My kids call it “Mom’s Lazy Curry,” and honestly? I’ll take it.

Recipe Card

Recipe Title	Easy beef curry recipe for busy weeknights
Servings	4
Prep Time	15 mins
Cooking Time	45 mins
Calories	420 per serving

Ingredients

1.5 lbs beef stew meat (or chuck, cubed)
1 onion, chopped
3 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp curry powder (trust me, don’t skimp)
1 can coconut milk (full-fat for creaminess)
1 cup beef broth (or water in a pinch)
2 potatoes, diced
1 carrot, sliced (optional but adds sweetness)
Salt and pepper to taste
1 tbsp oil (any kind works)

That curry powder? I once used expired stuff and wondered why it tasted like dust. Fresh makes ALL the difference. And the beef—don’t use lean cuts like I did once. It turns into shoe leather. Chuck or stew meat stays tender even if you forget about it for a bit.

Directions

Heat oil in a big pot over medium-high. Brown the beef in batches (don’t crowd it!). Set aside.
In the same pot, sauté onion until soft, then add garlic and ginger. Stir like your life depends on it for 30 seconds.
Add curry powder and stir for another 30 seconds (this wakes up the flavors).
Pour in coconut milk and broth, scraping the bottom to get all the tasty bits.
Add beef back in, plus potatoes and carrots. Simmer covered for 40 mins, stirring occasionally.
Season with salt and pepper. Serve over rice or with naan.

That “browning in batches” step? I ignored it once, dumped all the beef in, and ended up steaming it instead. Zero flavor. Also, if you walk away during the garlic-ginger step (like I did to answer a text), it burns FAST. Learned that the hard way.

This curry’s saved me on so many chaotic nights. It’s forgiving—leftovers taste even better, and my picky eater actually eats the carrots because they soak up the flavor. One time I forgot the potatoes and used sweet potatoes instead. Kid-approved win.

If you’re meal prepping, double it. The sauce thickens up beautifully in the fridge. Just add a splash of water when reheating. And yeah, I’ve totally eaten it straight from the pot at midnight. No shame.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
420	28g	22g	32g

Honestly, I thought it’d be way worse calorie-wise until I calculated it. Swap light coconut milk if you’re watching fat, but it’s less creamy. For gluten-free folks, just check your curry powder—some have sneaky fillers.

Ingredient Swaps

Ingredient	Substitution
Beef	Chicken thighs (cook 20 mins less)
Coconut milk	Heavy cream (but it’s richer)
Potatoes	Cauliflower (add last 10 mins)

Chicken works great, but don’t use breasts—they dry out. Cauliflower gets mushy if you add it too early (ask my soggy disaster from 2022). Cream makes it feel fancier, but cut back on broth or it’s too thin.

Tips

Prep everything before starting—this cooks fast once you begin.
Toast the curry powder in the pan for 30 seconds. Game-changer.
If it’s too spicy, stir in a spoon of yogurt or coconut cream.
Freezes like a dream—just leave out potatoes if meal prepping.

That toasting tip? I learned after wasting a whole batch where the curry tasted bland. Turns out, spices need heat to wake up. And freezing? Yeah, I once froze it with potatoes and they turned to mush. Texture matters.

FAQ

Can I use ground beef?
Technically yes, but it’s not the same. Tried it once and it felt like a loose meat sauce. Stick with chunks for that stew vibe.

Why’s my curry bitter?
You probably burned the garlic or spices. Been there. Next time, lower the heat and stir constantly. A pinch of sugar can help rescue it.

Can I make it in a slow cooker?
Yep! Brown the beef first (crucial!), then dump everything except potatoes. Add those last 2 hours on low. Forgot once and got potato soup.

That’s my beef curry saga! It’s not fancy, but it’s saved my butt more times than I can count. Give it a shot, and if you burn the garlic like I still sometimes do, just order pizza and try again tomorrow.