Easy beef curry recipe for weeknight dinners
Easy beef curry recipe for weeknight dinners Okay, so let’s talk about beef curry. Because honestly, who has time to spend hours in the kitchen after a long day? Not me. I love a good curry, but some recipes feel like they require a PhD in spice blending and a whole afternoon of simmering. Nah….
Easy beef curry recipe for weeknight dinners
Okay, so let’s talk about beef curry. Because honestly, who has time to spend hours in the kitchen after a long day? Not me. I love a good curry, but some recipes feel like they require a PhD in spice blending and a whole afternoon of simmering. Nah. This easy beef curry recipe is my go-to when I want something flavorful, filling, and fast. Like, “I just got home from work and I’m hangry” fast.
I first made this when I was in a total dinner rut—you know, when you’re just cycling through the same three meals and even your cat starts judging you. I threw together what I had in the fridge, crossed my fingers, and boom. Magic. Now it’s a regular in my rotation, and I’m sharing it because you deserve a break from boring dinners too.
Recipe Card
Recipe Title: Easy beef curry recipe for weeknight dinners
Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 1 lb beef stew meat (or whatever cut you have, chopped small)
- 1 onion, diced
- 3 garlic cloves, minced (or 1 tsp garlic powder if you’re lazy like me)
- 1 tbsp ginger, grated (or 1 tsp ground ginger)
- 2 tbsp curry powder (the kind from the store is fine, no shame)
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 tbsp oil (vegetable, olive, whatever)
- Salt and pepper to taste
- Rice or naan, for serving (optional but highly recommended)
Directions:
- Heat the oil in a big pot or deep pan over medium heat. Throw in the onions and cook until they’re soft, like 3-4 minutes.
- Add the garlic and ginger, stir for about 30 seconds until it smells amazing (because it will).
- Toss in the beef and brown it on all sides. Don’t stress about perfection here—just get some color on it.
- Sprinkle the curry powder over everything and stir so the meat gets coated. Let it cook for another minute to wake up those spices.
- Pour in the coconut milk and diced tomatoes (juice and all). Stir, bring it to a simmer, then lower the heat and let it bubble away for 20 minutes. Stir occasionally so it doesn’t stick.
- Taste it. Need salt? Pepper? More curry powder? Adjust as needed.
- Serve over rice or with naan. Or just eat it straight from the pot—I won’t tell.
See? Easy. And the best part? It tastes like you put way more effort into it than you actually did. That’s my kind of recipe.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 15g | 20g | 25g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Beef stew meat | Chicken, tofu, or chickpeas |
| Coconut milk | Heavy cream or yogurt (but go easy on the heat) |
| Curry powder | Garam masala + a pinch of cayenne |
Tips
- If your curry powder is old, it might taste dull. Buy a fresh jar—it makes a difference.
- Don’t skip browning the meat. Those little crispy bits = flavor.
- Leftovers taste even better the next day. The spices really settle in.
FAQ
Q: Can I make this ahead of time?
A: Absolutely. In fact, I recommend it. Just store it in the fridge and reheat when ready.
Q: Can I freeze leftovers?
A: Yep! Freezes great for up to 3 months. Thaw in the fridge overnight.
Q: Is this spicy?
A: Depends on your curry powder. Mine’s mild, but if you like heat, add some chili flakes or hot sauce.
That’s it, friends. An easy beef curry recipe that won’t leave you sweating over the stove for hours. Give it a shot, and let me know how it turns out. And if you burn it? Well, that’s what takeout is for. No judgment here.
