Warm Spiced Beef Curry and Rice

Warm Spiced Beef Curry with Rice

I am such a fan of Thai curry, that I don’t often (enough) think to make any other kind. I really do enjoy an Indian-inspired curry though, especially beef and especially on a cold, Winter day.

This warm-spiced beef curry cooks up beef that is fork-tender, with a lovely sauce, full of warm spices like ginger, cinnamon, clove and bay. The sauce also has tomatoes and coconut milk. Although it has coconut milk in it (optional, you can use regular milk), it isn’t predominant, like in a Thai curry. It is also mildly curry spiced, which is how I prefer my curries. It is a great dish to adjust to your taste though, by adding more or less of any of the spices or chutney (or up the crushed red pepper, if you’d like a bit more heat). Any way you make it, this is a warm and comforting dish.

I love this on the weekend, when I can start it in the early afternoon and then let it cook away on the stove-top until dinner. Then there’s just the rice and a veg to make later on. I love brown Basmati rice with this curry. I think you could very easily make in a slow-cooker as well. I’d just brown the meat separately, then throw it into the cooker with the sauce ingredients and let cook away. Take the lid off and simmer for a bit at the end, if needed to thicken the sauce a bit.

Warm Spiced Beef Curry with Rice
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Adapted from a Bon Apetit November 2000 recipe

15 Comments

  • Reply February 4, 2013

    Liz

    I love curry too Jennifer. This dish looks so delicious!

    • Reply February 5, 2013

      Jennifer M

      Thanks Liz. Great supper for these cold days we’re having.

  • Reply February 5, 2013

    Sophie

    This sounds delightful! The weather has been quite grey and cold here also… I love it though, because it means comfort food :)

    • Reply February 5, 2013

      Jennifer M

      Hi Sophie. I enjoyed the last of this for lunch today and just as good as left-overs! We have been in the depths of winter here, cold and snowy, but good days for staying in and cooking.

  • I am feeling a bit cold now. Something warm and hearty sounds just perfect now. What brand of chutney do you use?

    • Reply February 5, 2013

      Jennifer M

      It will definitely hit the spot. I use Patak’s Major Grey Chutney. My local (small town) store doesn’t have a great variety to chose from, but that said, I do like it.

  • Reply February 13, 2013

    Bob

    I love curry, this sounds perfect.

    • Reply February 13, 2013

      Jennifer M

      We really enjoyed it here, Bob. Hope you get a chance to try it.

  • Reply February 22, 2013

    JG

    I made this last night! Not only did it smell fabulous, it tasted delicious! I served it with some naan as well…very good!

    • Reply February 22, 2013

      Jennifer M

      So glad to hear, JG. And Naan is a perfect accompaniment to soak up that delicious sauce!

  • Reply March 22, 2013

    Katherine

    I made this last night. Mine didn’t look quite a beautiful as yours but tasted delicious — even the kids liked it! Thanks very much for the recipe!

    • Reply March 22, 2013

      Jennifer M

      Hi Katherine. I can assure you, it didn’t look like that when I ate it either. I just beautify it up for photos so it looks a bit more appetizing :) I’m glad you enjoyed it and your kids, too (always a bonus, I know!)

  • Reply March 22, 2013

    Katherine

    Thanks Jennifer, good to know! I had the leftovers for lunch today and as another of your comments said, it’s even better the next day! I will stay tuned to your site.

  • Reply January 22, 2014

    Nicki

    This dish was amazing! My husband and I loved it, however how do you think it would taste using lamb instead of beef?
    Nicki

    • Reply January 22, 2014

      Jennifer M

      Glad you enjoyed it, Nicki. I’m probably the wrong person to ask about lamb. I don’t like lamb. That said, I’m thinking it would be nice – richer, but nice. Worth a try, I’d say.

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