Indian Beef Curry

Name: Indian Beef Curry
Prep time: 20 min
Cook time: 30 min
Total time: 48 min
Ingredients: 1 onion ((finely chopped)); 1 bunch coriander, stalk and leaves chopped separately; 2 cloves garlic; 3 cm ginger ((peeled, grated)); 1/3 cup curry paste ((see Chefs Tip)); 400 mL can coconut milk; 1.5 kg beef (chuck steak) ((cubed)); 2 potatoes ((chopped)); 1/2 cup dried brown lentils ((rinsed)); 1/2 cup frozen peas ((defrosted))

My ChefFebruary 19, 2024

0 897 2 minutes read

Indian Beef Curry

Everyone loves a good Indian Beef Curry, this recipe is definitely one of those to keep in the books!

Table of Contents

Ingredients

1 onion, finely chopped
1 bunch coriander, stalk and leaves chopped separately.
2 cloves garlic
3cm ginger, peeled, grated
1/3 cup curry paste (see Chefs Tip)
400mL can coconut milk
1.5kg beef (chuck steak), cubed
2 potatoes, chopped
1/2 cup dried brown lentils, rinsed
1/2 cup frozen peas, defrosted

Step 1

Heat oil in Pressure Cooker on medium. Sauté onion, coriander stalks, garlic and ginger for 2-3 minutes, until tender.

Step 2

Add curry paste and cook for 4-5 minutes, stirring often. Pour in coconut milk. Simmer, stirring, for 1-2 minutes. Add beef, potato and lentils to Pressure Cooker.

Step 3

Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)

Step 4

Once at pressure, turn down the heat and cook for 20 minutes.

Step 5

Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few second.

Step 6

Remove lid and stir through peas and coriander leaves. Serve with rice.

Chef’s Tips

Diced lamb or chicken thighs can also be used in place of beef.

Indian Beef Curry

Everyone loves a good curry, this recipe is definitely one of those to keep in the books!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 48

Course Side Dish

Servings 6

Ingredients

1 onion (finely chopped)
1 bunch coriander, stalk and leaves chopped separately
2 cloves garlic
3 cm ginger (peeled, grated)
1/3 cup curry paste (see Chefs Tip)
400 mL can coconut milk
1.5 kg beef (chuck steak) (cubed)
2 potatoes (chopped)
1/2 cup dried brown lentils (rinsed)
1/2 cup frozen peas (defrosted)

Instructions

Heat oil in Pressure Cooker on medium. Sauté onion, coriander stalks, garlic and ginger for 2-3 minutes, until tender.
Add curry paste and cook for 4-5 minutes, stirring often. Pour in coconut milk. Simmer, stirring, for 1-2 minutes. Add beef, potato and lentils to Pressure Cooker.
Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
Once at pressure, turn down the heat and cook for 20 minutes.
Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few second.
Remove lid and stir through peas and coriander leaves. Serve with rice.