One Pan Beef Curry | Easy Beef Curry

Making beef curry haven’t been easier. If you love a good beef curry with ingredients that are accessible, look no further!
Recipe: One Pan Beef Curry | Easy Beef Curry
Ingredients:
Serves 2 to 3
500g (17.6 oz) of braising beef/beef chuck, bite size pieces
1 medium size brown onion, sliced
1 teaspoon of grated ginger
2 teaspoons of grated garlic, around 3 to 4 cloves
400g (14.1 oz) can of chopped tomatoes
1 tablespoon of curry powder
1 teaspoon of garam masala
½ teaspoon of cumin
⅛ teaspoon of ground cloves
½ teaspoon of turmeric
1 teaspoon of salt
300ml (1 ¼ cups) of room temperature water
12g or a handful of fresh coriander, chopped
65g (½ cup) of frozen peas (optional)
1 green chilli, chopped (optional)
8 to 10 dry curry leaves
2 tablespoons of light olive oil
Instructions:
1. On medium-high heat, in a non-stick pan, heat 2 tablespoons of light olive oil. Add the onion and sauté for 2 minutes. Add garlic, ginger, and stir for 30 seconds.
2. Add curry powder, cumin, garam masala, ground cloves, turmeric, curry leaves, chilli and stir for 10 seconds. Add chopped tomatoes, stir for 1 minute until combined. Add salt and stir for a further 30 seconds.
3. Add the beef and stir for 1 minute until combined. Pour the water, stir for a further minute and bring to a boil. Once boiling, reduce heat to medium-low.
4. Cover the pan and simmer for 1 hour until the beef is tender. After 1 hour, uncover the pan and give a quick stir. Simmer uncovered for 15 minutes until the sauce thickens, stirring occasionally.
5. After 15 minutes, add the frozen peas and cook for 2 to 3 minutes, stirring occasionally. Add coriander and stir for 30 seconds. Turn off heat.
6. Serve immediately with basmati rice.
Notes/Tips:
- The beef curry can stay in the fridge in an airtight container for up to 4 days.
- The curry can be frozen for up to 4 months.
- Any vegetable oil can be used instead of light olive oil.
Song: Bleu
Artist: Owl Nest
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