Beef and Potato Curry
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This Beef and Potato Curry is slow simmered to perfection with melt in your mouth beef, creamy coconut milk and warm spices. A hearty one pot dinner that makes incredible leftovers.
Cozy Beef Curry with Potatoes and Coconut Milk
This Beef and Potato Curry is Remo’s love language because meat and potatoes. That’s all this man needs to be happy. But this curry is also something I love because of all the spices and coconut milk, it’s like a beef stew but better. It’s hearty, creamy, very satisfying, so good it will have you going back for seconds without thinking twice.
I love curries like this because they’re surprisingly easy to make. Sear the beef, toss in some spices, let it simmer and basically walk away. You want that beef to cook low and slow so that it melts in your mouth. It’s perfect for a weeknight or weekend dinner, even though it may take a bit more time, there are only a few steps required.
Why You’ll Love This Beef and Potato Curry
- Tender beef that melts in your mouth. This is what happens when stewing beef cooks low and slow.
- Hearty potatoes. They’re perfect for soaking up all that delicious curry sauce.
- Big flavor. A few pantry spices you’re likely to have in your pantry with some coconut milk will give you so much flavor, you’ll love it.
- One pot wonder. Everything cooks together in one pot, which means less dishes to wash, more time to eat.
- Leftovers that taste even better. If it lasts, that is. But if you’re lucky, those flavors will deepen overnight, making for a great lunch the next day.
Before You Start: Tips & Ingredient Notes
- Choose the right beef. I used stewing beef, which I love because it already comes cut into cubes. Chuck works best because the slow cooking will make the beef super tender, which is what we’re looking for.
- Wake up those spices. The reason we add them first and cook them for just 30 seconds in the pot before adding all those liquids is because it will wake them up and taste so much better, trust me on this.
- Coconut milk. You’ll want full fat coconut milk for the richest, creamiest sauce.
- Potatoes. I prefer Yukon gold or red potatoes because they keep their shape without falling apart. Leave the russets for mashed potatoes.
- Low and slow wins. You have to be patient and simmer everything over low heat. If you crank up the heat, you’ll end up with tough beef, and who wants that?
- Season at the end. I like to season this curry at the end after everything has simmered for a while and all those yummy flavors have had a chance to marry together.
- Make it yours. This curry is very versatile. You can add more heat by tossing in a bit more cayenne or some fresh chili. You can also add more veggies like carrots, peas or spinach.
Heat the oil in a big Dutch oven. Season the beef with salt and pepper, then sear it in batches until it gets that deep golden crust. Don’t crowd the pan or the beef will steam instead of brown. Those caramelized bits on the bottom are pure flavor, so scrape nothing away.
In the same pot, add the onion and cook until softened and lightly golden. Toss in the garlic and ginger, cooking just long enough for your kitchen to smell amazing. This is the base that makes everything taste rich and full.
Sprinkle in the curry powder, cumin, coriander, turmeric, and cayenne if you want the heat. Stir them for 30 seconds until the pot smells warm and nutty. This is called blooming the spices and it’s the secret to a curry that doesn’t taste dull.
Pour in the crushed tomatoes and beef broth, then scrape the bottom of the pot to loosen all those browned bits. Return the beef to the pot, bring it up to a gentle boil, then cover and let it simmer for an hour.
Stir in the potatoes, bell pepper, and coconut milk. Keep the heat at a gentle simmer and cook for another 25 to 30 minutes, until the potatoes are tender and the beef is fall apart soft. Taste and adjust the seasoning with salt and pepper and you’re done!
How To Serve It
Curry this good deserves the right company on the table. You could scoop it straight from the pot with a spoon, but a few simple sides make it feel like a full feast. Here’s what I love to serve with it:
Jasmine Rice
No Knead Bread
Creamy Cucumber Salad
Instant Pot Rice Pudding
Frequently Asked Questions
Can I make this curry ahead of time?
Yes, and you should. Curries taste even better the next day when the flavors have had time to mingle. Just cool it down, refrigerate, and reheat gently on the stove with a splash of broth or water if the sauce has thickened.
Can I use a slow cooker or Instant Pot?
Absolutely. For the slow cooker, brown the beef and onions first, then add everything and cook on low for 7–8 hours. For the Instant Pot, sear on sauté, add the liquids, then pressure cook on high for about 35 minutes and let the steam release naturally.
What kind of potatoes work best?
Yukon gold or red potatoes hold their shape and soak up the curry flavor. Russets tend to fall apart and turn mealy, so save those for mashed potatoes.
Can I skip the coconut milk?
You can, but you’ll lose some of the creaminess. Heavy cream or half-and-half will work in a pinch, but the coconut milk gives it that silky texture and subtle sweetness that makes this curry special.
How spicy is this?
As written, it’s mild to medium. If you love heat, add more cayenne or toss in a chopped chili. If you prefer mild, just leave the cayenne out.
Can I add more vegetables?
Definitely. Carrots, peas, spinach, or even green beans play really well here. Just add them in the last 10–15 minutes so they don’t overcook.
Does it freeze well?
Yes. Let the curry cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of liquid to bring the sauce back to life.
Try These Delicious Curries Next
- Panang Chicken Curry
- Indian Lentil Curry
- Coconut Chicken Curry
- Chinese Chicken Curry
- Instant Pot Coconut Curry Chicken
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Beef and Potato Curry
Video
Ingredients
- 2 pounds beef chuck (or stewing beef, cut into 1½-inch cubes)
- 2 tablespoons vegetable oil
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ½ teaspoon cayenne pepper (optional, for heat)
- 14 ounces crushed tomatoes (1 can)
- 3 cups beef broth (low sodium or no sodium added)
- 14 ounces coconut milk (1 can)
- 1½ pounds gold potatoes (cut into large chunks)
- 1 medium red bell pepper (cut into chunks)
- salt and pepper (to taste)
- fresh cilantro (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef with salt and pepper. Brown in batches, about 5 minutes per batch. Remove and set aside.
- In the same pot, add the onion. Cook for 5 minutes until softened. Stir in garlic and ginger, cooking another 1 minute.
- Stir in curry powder, cumin, coriander, turmeric, and cayenne. Cook for 30 seconds to bloom the spices.
- Add the crushed tomatoes and beef broth. Stir well, scraping up any browned bits from the pot. Return the beef to the pot. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
- Stir in the potatoes and red bell pepper. Pour in the coconut milk. Cover and simmer another 25–30 minutes, until the beef is tender and the potatoes are cooked through.
- Taste and adjust seasoning with salt and pepper. Serve hot over steamed rice and garnish with cilantro.
Notes
- Choose the right beef. Chuck or stewing beef works best because it softens into tender bites after simmering. Lean cuts can stay tough.
- Toast those spices. Give curry powder, cumin, and coriander 30 seconds in the hot pot before adding liquid. That quick step wakes up their flavor.
- Choose full fat coconut milk. It makes the sauce creamy and rich. Light coconut milk will work, but the curry will be thinner.
- Stick with gold or red potatoes. They hold their shape while cooking. Russets tend to fall apart and get grainy.
- Curries love resting time. The flavors deepen overnight, so leftovers are even better the next day.
- Freeze for later. Cool the curry completely, freeze in airtight containers for up to 2 months, then reheat gently with a splash of broth.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
