Beef Curry with Turmeric & Green Chilli Base

A lovely basic curry using fresh homegrown ingredients

Beef Curry with Turmeric & Green Chilli Base

A lovely basic curry using fresh homegrown ingredients
Prep Time 15 minutes
Cook Time 3 hours
Course Main Course
Cuisine Indian
Servings 4 people
Calories 514 kcal


  • casserole dish
  • food processor or blender


  • 1 kilogram meat chopped in cubes
  • 1 cup turmeric chopped roughly
  • 1/2 cup ginger chopped roughly
  • 4-6 long chillies (hot peppers) mild or medium heat- chopped roughly
  • 4 onions, small to medium size chopped roughly
  • 2 tsp garlic crushed
  • 400 gram tin of coconut milk or cream
  • 400 gram can of diced or crushed tomatoes
  • 2 tbsp tomato paste
  • 1-2 tsp beef stock powder to make 400ml of stock
  • 2 tbsp raw brown sugar
  • 1 litre water approximate amount- used throughout
  • 1 pinch salt & pepper for seasoning, optional


  • Brown off the meat on a stove top in a casserole dish (use a little canola or olive oil if you want).
  • Whilst the meat is cooking place the turmeric, chillies, onions, and ginger in a food processor or blender and blitz until a they form a smooth wet paste. *TIP: adding a little water during the blending will help.
  • Remove the browned meat from the dish and set aside. Leave the oil or fat in the base and add the blended turmeric/chilli paste plus the garlic and fry/cook the paste for about 5 minutes until it thickens and becomes aromatic.
  • Place the meat back in the dish and mix with the paste whilst still cooking over a medium heat.
  • Add the coconut milk or cream, tinned tomatoes, tomato paste, beef stock powder (with 400 mls water), sugar, a little salt and pepper, and stir over a medium heat until well mixed together.
  • Once the mix starts to simmer on the stove top, add about 400 mls more water & stir well, cover with lid, and place in preheated oven at around 185C (or 365F).
  • Check every hour and stir. After 3 hours the curry should be reduced down to a thick chunky sauce.
  • Serve with rice or naan bread and fresh cucumbers. In this example, I also served a side of sauerkraut as this goes wonderfully with curry.


Although this curry isn’t very complex and only contains several ingredients, it’s still full of flavour and has depth of taste. Turmeric on its own is known to be a very healthy spice proven to lower blood pressure and be full of antioxidants that fight cancer-causing agents. So this recipe not only tastes great it’s also very good for our overall inner health.
Garlic – Yes you can simply add garlic to the initial base ingredients and blend them up together instead of adding the garlic during the paste fry off stage.
Fresh or pickled cucumber is always great as a side for curry dishes. Sauerkraut is different but we really love how it accompanies curry – you really have to try it to see what I mean! Here is a simple sauerkraut recipe to get you started.


Calories: 514kcalCarbohydrates: 43gProtein: 58gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 160mgSodium: 508mgPotassium: 2558mgFiber: 13gSugar: 3gVitamin A: 197IUVitamin C: 21mgCalcium: 129mgIron: 26mg
Keyword beef, curry
Tried this recipe?Let us know how it was!

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