Beef Curry with Tomatoes
A hearty and aromatic curry featuring tender beef simmered with whole and halved tomatoes, creating a rich, tangy sauce. This dish balances traditional spices with the freshness of tomatoes, offering a comforting meal perfect for any occasion.
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 600 g Beef
- 2 tbsp Vegetable Oil
- 2 Onions (finely chopped)
- 4 cloves Garlic (minced)
- 2 cm Ginger (grated)
- 2 tsp Coriander Powder
- 1 tsp Ground Cumin
- 1 tsp Ground Turmeric
- 1 tsp Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Salt (or to taste)
- 1 tbsp Tomato Paste
- 2 Tomatoes (chopped)
- 4 Tomatoes (halved)
- 300 ml Water
- 1 tbsp Coriander (chopped (for garnish))
Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
- 2
Add the chopped onions and sauté until golden brown, about 8–10 minutes.
- 3
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- 4
Add the ground coriander, cumin, turmeric, chilli powder, garam masala, and salt. Cook, stirring constantly, for 1–2 minutes to toast the spices.
- 5
Incorporate the beef cubes into the pot, browning them on all sides for about 5–7 minutes.
- 6
Stir in the tomato paste and chopped tomatoes, cooking for 3–4 minutes until the tomatoes begin to soften.
- 7
Pour in the water, ensuring the beef is just covered. Bring to a boil, then reduce the heat to low.
- 8
Cover the pot and simmer gently for 1 hour, stirring occasionally, until the beef is tender.
- 9
Add the halved tomatoes to the curry and simmer for 3–5 minutes, just until warmed and slightly softened.
- 10
Garnish with freshly chopped coriander before serving.