Quick Goan Beef Curry
A vibrant coconut-based beef curry with warm spices, cooked in one pot in under 30 minutes. Tender beef simmers in a fragrant sauce of coconut milk, tomato, and Goan spices for an authentic weeknight meal.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.5 lb beef stew meat or chuck, cut into 1-inch cubes
- 1 large onion, diced into 1/4-inch cubes
- 1 can (14.5 oz) canned crushed tomato
- 1 can (13.5 oz) coconut milk
- 2 teaspoon garam masala
- 3 clove garlic, minced until pieces are smaller than a grain of rice
Instructions
- 1
Heat 2 tablespoons of oil in a large pot over medium-high heat until it shimmers and moves quickly when you tilt the pot, about 90 seconds.
- 2
Add the beef cubes in a single layer. Let them cook without stirring for 3 minutes until the bottom surface turns deep brown, then stir and cook for another 3 minutes until most sides are browned.
- 3
Remove the beef to a clean plate and set it to the side of the pot.
- 4
Add the diced onion to the same pot and stir every 30 seconds for 4 minutes until the pieces are soft and light golden at the edges.
- 5
Add the minced garlic and stir constantly for 45 seconds until the raw smell disappears and you smell something fragrant and slightly sweet.
- 6
Sprinkle in 2 teaspoons of garam masala and stir constantly for 30 seconds so the spices coat the onion and smell very strong.
- 7
Pour in the crushed tomato and the full can of coconut milk, then use a wooden spoon to scrape up any stuck brown bits from the bottom of the pot.
- 8
Return the beef and any juices from the plate back into the pot and stir until everything is coated in the sauce.
- 9
Turn the heat down to medium-low, leaving a gentle simmer so small bubbles break the surface every 2–3 seconds, and cover the pot partially with the lid.
- 10
Simmer for 15 minutes, stirring every 4 minutes, until a fork easily pierces the thickest piece of beef with no resistance and the sauce has darkened slightly.
- 11
Taste the curry and stir in salt and pepper a pinch at a time until it tastes savory and balanced to you.
- 12
Ladle the curry into bowls and serve immediately with steamed rice or flatbread on the side.
Tools you’ll need
- large pot (4–5 quart) with a lid
- wooden spoon
- cutting board
- chef's knife
- measuring spoons
- can opener
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
