Easy Peasy Beef Curry

4.67 from 3 votes

Packed full of flavour and with meltingly tender beef, this Easy Peasy Beef Curry is super quick and easy to prepare - then leave your oven (or slow cooker) to do all the hard work! Perfect for busy days, when you still want to eat well.

Course Curry, Main Course

Cuisine British, Fusion, Indian

Prep Time 5

Cook Time 2 40

Total Time 2 45

Servings people

Calories 358kcal

Author Eb Gargano

Ingredients

1 tablespoon olive oil
1 onion sliced
3 cloves garlic crushed or grated
2 cm ginger grated
1 teaspoon dried chilli flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
3 teaspoons smoked paprika
3 teaspoons garam masala
400 ml passata (or chopped tinned tomatoes)
200 ml coconut milk (I use light coconut milk)
Salt and pepper to taste
600 g diced beef (It's best to buy 'stewing' beef - often simply sold as 'diced' beef, as this is better for slow cooking)
1 red (bell) pepper chopped into bitesize pieces (See Note 1)
1 green (bell) pepper chopped into bitesize pieces (See Note 1)
2 tablespoons fresh coriander leaves (cilantro) roughly chopped – plus extra for garnish

Metric - US Customary

Instructions

Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
Place the oil and sliced onion in a flameproof, ovenproof pan (see Note 2). Cook gently with the lid on for about 5 minutes, or until softened.
Add the garlic, ginger, chilli flakes, cumin, coriander, smoked paprika and garam masala, and gently fry, stirring frequently, for 1 minute.
Add the passata, coconut milk, salt, pepper, diced beef and chopped peppers. Stir and bring to the boil.
Put a lid on the pan and place in your preheated oven (see Note 2).
Cook the curry in the oven for 2 hours 30 minutes, checking occasionally to make sure it’s not getting dry. (If it gets too dry, simply add a splash more water and stir, before replacing the lid and returning to the oven.)
(Alternatively transfer the curry to your slow cooker and cook for 6 hours on high or 8-10 hours on low.)
Remove from the oven and stir in the fresh coriander (cilantro).
Garnish with extra fresh coriander leaves and serve with pilau rice and naan bread.

Notes

Do not cut the peppers up too small or they will almost dissolve into this curry – keep the pepper pieces a bit chunky!
I use a Le Creuset-style cast iron casserole dish*, (AKA dutch oven) which can go on the hob and in the oven. If you don’t have a pan that can go on the hob and in the oven, simply start this curry in a regular saucepan and then tip it into a (lidded) ovenproof dish to go into the oven.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition