Served with Warm Garlic Naan & Fluffy Basmati Rice
🥥 Introduction:
Escape to the tropics with this luxurious and comforting curry that blends tender beef, hearty chickpeas, and creamy coconut milk. Richly spiced yet mellowed with the sweetness of coconut, this dish is balanced, warming, and utterly satisfying. Served with aromatic garlic naan and fluffy basmati rice, this meal is perfect for a cozy night in or a show-stopping dinner with friends.
🛒 Ingredients:
🌶️ For the Coconut Beef & Chickpea Curry:
- 500g (1 lb) beef chuck or stewing beef, cut into bite-sized cubes
- 1 can (400ml) coconut milk (full-fat preferred)
- 1 can (400g) chickpeas, drained and rinsed
- 2 tbsp vegetable oil (or coconut oil for extra flavor)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder (mild or medium)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- 1 tsp chili flakes (optional, for heat)
- 1 tbsp tomato paste
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 200ml (¾ cup) beef or vegetable stock
- Fresh cilantro (coriander) for garnish
- Juice of ½ lime (optional, for brightness)
🍚 For the Fluffy Basmati Rice:
- 1½ cups basmati rice
- 3 cups water
- Pinch of salt
- 1 tsp oil or butter (optional)
🫓 For the Warm Garlic Naan:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup plain yogurt
- 2 tbsp milk (as needed)
- 2 tbsp melted butter or ghee
- 2 garlic cloves, finely minced
- Chopped cilantro (optional)
🍲 Instructions & Method:
Step 1: Sear the Beef
- Heat 1 tbsp oil in a large pot or Dutch oven over medium-high heat.
- Season beef with salt and pepper.
- Sear beef in batches until browned on all sides. Remove and set aside.
Step 2: Build the Curry Base
- In the same pot, add another tbsp of oil. Sauté chopped onion until soft (5–7 minutes).
- Add garlic and ginger, cook for 1 minute until fragrant.
- Stir in curry powder, cumin, paprika, cinnamon, and chili flakes. Cook spices for 1 minute.
Step 3: Simmer the Curry
- Stir in tomato paste, then return the beef to the pot.
- Pour in coconut milk and stock. Mix well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until beef is tender.
- In the last 15 minutes of cooking, add the drained chickpeas. Simmer uncovered to thicken slightly.
- Taste and adjust seasoning. Add lime juice for a bright finish.
Step 4: Cook the Fluffy Rice
- Rinse basmati rice under cold water until water runs clear.
- In a saucepan, combine rice, water, salt, and oil/butter (if using).
- Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Step 5: Make the Garlic Naan
- In a bowl, combine flour, baking powder, baking soda, and salt.
- Stir in yogurt and mix to form a soft dough. Add milk if dough is too dry.
- Knead for 2–3 minutes, then cover and rest for 30 minutes.
- Divide dough into 4–6 balls. Roll each into an oval shape.
- Heat a skillet over medium-high heat. Cook each naan for 1–2 minutes per side until golden and puffed.
- Brush with melted butter mixed with minced garlic and chopped cilantro (optional).
🍽️ Serving:
- Plate a mound of fluffy basmati rice.
- Ladle the creamy coconut beef and chickpea curry over the top or beside the rice.
- Serve with warm garlic naan for dipping and scooping.
- Garnish with fresh cilantro and lime wedges if desired.
📝 Tips:
- Want it vegetarian? Swap beef for diced sweet potato or cauliflower.
- Let the curry rest for 15–20 minutes before serving to let flavors meld.
- The naan dough can be made ahead and stored in the fridge for up to 2 days.