Carole Food.
Quick Beef Curry
I love beef curry but it’s usually made with chunks of stewing beef which this takes awhile to cook down and become delicious. So this is a quicker, mid week version. Serve this with rice or roti, and some vegetables on the side too if you want! It would be great with some roasted cauliflower or garlic spinach.
Jump to recipeQuick Beef Curry
I love beef curry but it’s usually made with chunks of stewing beef which this takes awhile to cook down and become delicious. So this is a quicker, mid week version. Serve this with rice or roti, and some vegetables on the side too if you want! It would be great with some roasted cauliflower or garlic spinach.
What ingredients do you need for this dish (includes possible substitutions)?
Beef mince: can be substituted for lamb mince if preferred!
Onion: brown or red can be used here.
Garlic: add as much or as little as you like!
Ginger: use fresh or the jarred stuff.
Scotch bonnet: these are my favourite chillies, but can be substituted for whatever chilli you want to use!
Spices: these provide the main flavour to the dish so can't really be substituted!
Tomato puree: adds flavour and colour to the dish.
Coconut milk: full fat or the lighter stuff can be used here!
Thyme: adds a Caribbean-style flavour to the curry!
What to serve this with?
This is perfect with rice or roti. It would be great with some roasted cauliflower or garlic spinach.
Instructions
Brown the beef
In a large frying pan over a high heat, add 1-2 tbsp of oil. Ensure the pan is really hot then add the beef mince and let it brown fully. Remove from the pan and set aside. Reduce the heat to medium.
Add the onion
Reduce the heat to medium then add the onion and cook until softened, about 5 minutes. Stir often.
Add the garlic, ginger, chilli, spices and tomato puree
Add the garlic, ginger, chilli, spices and tomato puree. Cook for 2 minutes. Stir regularly.
Add the coconut milk, thyme and whole scotch bonnet
Add the beef mince back to the pan, along with the coconut milk, thyme and whole scotch bonnet (if using). Simmer for 5-10 minutes. Top with yoghurt, chilli and spring onion. Enjoy!
Quick Beef Curry
I love beef curry but it’s usually made with chunks of stewing beef which this takes awhile to cook down and become delicious. So this is a quicker, mid week version. Serve this with rice or roti, and some vegetables on the side too if you want! It would be great with some roasted cauliflower or garlic spinach.
Ingredients
- 500g beef mince
- 1 onion, finely sliced
- 4 garlic cloves, grated
- 5g ginger, grated
- 1/8th - 1/2th scotch bonnet, finely chopped
- 1 whole scotch bonnet (optional)
- 1 tbsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 2 tbsp tomato puree
- 1 400g can coconut milk
- 3 sprigs thyme
- Optional toppings: yoghurt, chopped chilli, sliced spring onion
Method
- In a large frying pan over a high heat, add 1-2 tbsp of oil and then brown the beef mince.
- Remove from the pan then reduce the heat to medium.
- Add the onion and cook until softened, about 5 minutes. Stir often.
- Add the garlic, ginger, chilli, spices and tomato puree. Cook for 2 minutes. Stir regularly.
- Add the beef mince back to the pan, along with the coconut milk, thyme and whole scotch bonnet (if using). Simmer for 5-10 minutes.
- Top with yoghurt, chilli and spring onion. Enjoy!
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