Are you looking for some delicious and adventurous meal ideas that you can enjoy together as a couple or family? Look no further than these four mouth-watering beef curry recipes that will tickle your taste buds and transport you to exotic lands through flavour.
There’s nothing quite like a warm and comforting curry on a chilly evening, and these recipes take it up a notch by using only the highest quality beef and broth to elevate your nutrition game. So gather your family or partner and explore the world through flavour with these fantastic and nutritious beef curry recipes.
Slow-cooked Malaysian beef laksa
Get ready to tantalise your taste buds with this slow-cooked Malaysian beef laksa recipe packed with flavour and nutrition. This dish is perfect for those who love a bit of heat. Plus, it’s super easy to make using a curry beef slow cooker, so you can just set it and forget it.
One of the key ingredients for this recipe is chuck or boneless shin or gravy beef that’s grass-fed and ethically produced. By choosing high-quality meat, you’re not only getting a better-tasting dish but also reducing food miles and minimising stress on animals. It’s a win-win situation.
This dish is full of health benefits too. The combination of spices, coconut milk, and beef broth makes for a nutrient-dense and satisfying meal everyone will adore.
Slow Cooked Malaysian Beef Laksa
Time
- Preparation: 20 min
- Cooking: 8 h
- Ready in: 8 h 20 min
Ingredients
- 1.25 kg Chuck or boneless shin/gravy beef (cut into 3cm pieces)
- 80 ml (⅓ cup) Peanut oil
- 1 Brown onion (thinly sliced)
- 1 tbsp Palm sugar
- 2 Cinnamon quills
- ¼ cup Thai basil leaves (roughly chopped, plus extra to serve)
- 185 g Malaysian laksa paste
- 1 tbsp Corn or rice flour
- 2 x 400 ml Light coconut cream or light coconut milk
- 750 ml (3 cups) Good quality salt reduced beef stock
- 2 Desiree potatoes (peeled, cut into 3cm pieces)
- 250 g Snake beans or green beans (trimmed, cut into 3cm lengths)
- 1 Red capsicum (roughly chopped)
- 270 g Udon noodles (cooked according to packet instructions)
- Bean sprouts, puffed tofu, chopped cucumber, crushed peanuts, lime wedges & sliced chilli (to serve)
Instructions
- Heat 1 tablespoon of oil in a fry pan to high heat, add half of the beef and cook, turning, for 5-6 minutes or until browned; season to taste. Transfer to a plate. Repeat with 1 tablespoon of oil and remaining beef. Transfer to a plate.
- In the same fry pan, add onion, sugar, cinnamon quills, basil and paste. Cook for 3-4 minutes or until onion has softened; scatter over corn flour and cook, stirring, for a further 1-2 minutes.
- Place the onion, sugar, cinnamon quills, basil, paste and browned beef into the slow cooker. Stir in coconut cream, stock and potato. Cover with lid and select low and cook for 8 hours.
- Meanwhile, cook udon noodles according to packet instructions. Cool under running cold water and set aside until required.
- Before serving, remove the lid and stir through beans and capsicum and noodles; season to taste and stand for 5 minutes or until beans are cooked and noodles have warmed through. Alternatively, place the desired amount of noodles in your bowls and spoon over laksa.
- Divide Beef Laksa among bowls and serve with bean sprouts, tofu, chopped cucumber, crushed peanuts, lime wedges, Thai basil leaves & sliced chilli.
Notes
- Traditionally a quickly cooked dish, we develop flavour by slow cooking.
- Use your favourite noodles, dried or fresh.
Beef, spinach, and cashew korma curry
Korma is a beef curry Indian style characterised by its creamy texture and use of spices such as coriander, cumin, and cardamom. It’s often made with meat or vegetables and is typically served with rice or naan bread. In this beef, spinach, and cashew korma curry recipe, we’re using tender beef and fresh spinach to create a delicious and nutritious version of this classic Indian dish.
One of the key ingredients in this recipe is cashews, which not only add a delicious and nutty flavour but also provide numerous health benefits. Cashews are a source of healthy fats, protein, and minerals like magnesium, zinc, and copper, making them a great addition to any meal.
Beef, Spinach & Cashew Korma Curry
Time
- Preparation: 20 min
- Cooking: 1 h 45 min
- Ready in: 2 h 5 min
Ingredients
- 800 g Oyster blade steaks (fat trimmed, cut into 2cm dice)
- 1 tbsp Olive oil
- 2 Red onions (cut into thin wedges)
- 1 ½ tbsp Korma Indian curry paste
- 400 g tin Tomatoes (chopped)
- 300 g Pumpkin (peeled, cut into 2cm dice)
- 50 g Cashew nuts (finely chopped)
- 1 bunch English spinach (trimmed, leaves shredded)
- 60 ml (¼ cup) Natural yoghurt (plus extra to serve)
- 1 tbsp Lime juice
- 1 tsp Brown sugar
- 1 cups Steamed basmati rice and chopped coriander (to serve)
Instructions
- Place beef in a bowl with 2 teaspoons of the oil and toss to coat. Heat a large flameproof casserole dish over a high heat. Add the beef, in batches, cook for 2 minutes or until browned. Remove and set aside.
- Return pan to a medium-high heat, add remaining oil and onion, cook stirring occasionally for 3 minutes or until golden. Add the curry paste, cook stirring for a further 1-2 minutes or until fragrant. Add the tomatoes and 375ml (1½ cups) water, bring to the boil.
- Cover dish and transfer to preheated oven for 1 hour. Add pumpkin and cashew nuts to pan, return to oven for a further 30 minutes or until beef is very tender. Stir through the spinach, yoghurt, lime juice and sugar.
- Serve curry with steamed rice, garnished with coriander.
Notes
- This curry is suitable to freeze, place in airtight containers, set aside to cool, then cover and freeze.
- This curry can also be cooked on the stovetop. At the end of step 2, reduce heat to low, cover and simmer gently for 1 ½ hours. Add pumpkin and cashews, remove lid and simmer for a further 45 minutes or until beef is very tender and sauce has thickened. Stir through spinach, yoghurt, lime and sugar.
Baked beef and yellow lentil curry
Our baked beef and yellow lentil curry recipe is a delightful combination of tender beef, hearty yellow lentils (chana dal), and aromatic spices, all baked to perfection in the oven.
Yellow lentils, also known as chana dal, are a great addition to any diet. They are a plant-based source of protein and fibre and contain essential vitamins and minerals like folate, iron, and potassium. Adding yellow lentils to this beef curry recipe boosts its nutritional value and adds a delicious and satisfying texture.
Baked Beef And Yellow Lentil Curry
Time
- Preparation: 10 min
- Cooking: 3 h 25 min
- Ready in: 3 h 35 min
Ingredients
- 800 g Gravy beef (3-4cm dice)
- 1 tbsp Sunflower oil
- 1 Brown onion (finely sliced)
- 3 cloves Garlic (finely chopped)
- 4 cm Ginger (finely grated)
- 5 tbsp Curry powder
- 3 Ripe roma tomatoes (diced)
- 150 g Yellow lentils (chana dal) (soaked in cold water for 30 minutes)
- 1 Eggplant (2cm dice)
- ½ head Cauliflower (florets)
- 1 Lemon juice (optional)
- 200 g Green beans (steamed)
To serve
Instructions
- Preheat oven to 180C. Place beef in a bowl and toss to coat in oil.
- Heat a large casserole or deep frying pan over high heat and brown beef in two batches.
- Add onions and cook, stirring occasionally for 3 minutes or until softened. Add garlic, ginger and curry powder and stir until fragrant, about 30 seconds. Add tomatoes, lentils and 2 cups water and bring to the boil. Reduce heat to low, cover and bake for 1 hour.
- Sprinkle diced eggplant lightly with salt and set over a colander to drain. Add drained eggplant and cauliflower to curry, stir in to sauce, cover and cook for another 30 minutes or until beef is tender. Season with salt, pepper and lemon juice.
- Serve curry with rice, green beans and yoghurt.
Notes
- When cooking with legumes or pulses such as lentils and chickpeas, add salt at the end of cooking so they don’t toughen up.
- Cook on the stovetop over low heat for similar results. Stir occasionally to make sure it doesn’t stick to the pan.
- Use green, brown or red lentils instead, just rinse before adding to the curry.
- Add yoghurt or coconut milk at the end of cooking for a creamy finish.
- Make your own curry powder blend. Start with the basics, 2 tablespoons ground coriander and 1 tablespoon ground cumin, and add to your taste, a little turmeric, garam masala, black pepper, mustard seeds, fennel or fenugreek, chilli powder etc.
Switch to make:
Beef mulligatawny soup
Add an extra cup of water to the curry. Chop the green beans into bite sized pieces and add for the final 10 minutes.
Leftovers:This is also a great way to use up any leftover curry. Add any vegetables you have in the fridge, such as zucchini or red capsicum and reheat with a little water or stock. You can even add a little cooked rice to the soup to thicken it further.
Red Thai beef meatball curry
Want a budget-friendly curry recipe that’s filled with flavour and packs a nutritional punch? This red Thai beef meatball curry recipe is a great option! By using high-quality beef mince, you can create delicious and hearty meatballs that are both affordable and tasty.
To take this recipe to the next level, use high-quality beef broth. It adds flavour and depth to the curry and delivers important feel-good nutrients like collagen, which is great for skin, hair, and joint health.
The meatballs are easy to make and can be prepared in advance, making them a fuss-free option for busy weeknights. And with its delicious blend of Thai spices and creamy coconut milk, it’s a dish that’s sure to become a household favourite on repeat.
Red Thai Beef Meatball Curry
This budget friendly recipe is packed full of flavour and will be sure to please the whole family.
Time
- Preparation: 25 min
- Cooking: 35 min
- Ready in: 1 h
Ingredients
Meatballs
- 700 g Lean beef mince
- 70 g (⅔ cup) packages Breadcrumbs
- 3 cloves Garlic (crushed)
- 3 cm piece Ginger (finely grated)
- 2 Eggs (lightly beaten)
- 2 Limes (zested finely (optional))
Red Thai sauce
- 2 tbsp Peanut oil
- 2 cloves Garlic (thinly sliced)
- 2 cm piece Ginger (cut into julienne (matchsticks))
- 1 large Red onion (thinly sliced)
- 80 ml (⅓ cup) Red Thai curry paste
- 200 g Button mushrooms (quartered)
- 400 g Sweet potato (peel, cut into 3cm pieces)
- 375 ml (1½ cups) Beef stock
- 2 x 400 ml cans Light coconut milk
- 1 tbs Palm sugar
- 400 g Green beans (cut into 3cm lengths)
- 450 g can Pineapple rings (drained, cut into 2cm pieces)
- ½ cup Coriander (shredded, plus extra leaves, to serve)
- 2 stalks Green onion (cut into 3cm pieces)
To serve
Instructions
- To make the meatballs, Place all ingredients in a large bowl and using your hands mix well to combine; season to taste. Place in freezer for 15 minutes to firm up.
- Heat oil in a large heavy-based saucepan over high heat. Cook meatballs in two batches for 5 minutes until browned all over. Drain on paper towel.
- To the same pan you cooked your meatballs in, add the garlic, ginger and onion, and cook stirring, for 5 minutes or until onion has softened. Add paste and mushrooms, and cook stirring for 2 minutes or until fragrant. Stir in remaining ingredients except beans and pineapple; bring to a simmer. Reduce heat to low and simmer gently for 25 minutes. Stir in beans and pineapple and cook for a further 5 minutes or until meatballs and vegetables are cooked.
- Divide curry among bowls, scatter with sliced chilli, coriander sprigs and serve with lime wedges and steamed brown rice.
Notes
- Use damp hands when rolling meatballs to prevent sticking.
- Veal or lamb mince is an excellent alternative.
- Mince is the great all-rounder – mince is economical and kids love it. There are many meals you can make out of it including lasagne, rissoles and meatloaf. When choosing mince you will notice that there are different categories depending on fat content. The leanest mince is the best choice for minced meat sauces like bolognaise. Mid-range grades of mince with a little more fat are good for burgers, meatballs, Kofta and meatloaf. That little bit of extra fat helps keep them moist. Regular grades of mince are good all-purpose choice; just make sure to spoon off the fat as you brown the mince.
Cook up a storm
These beef curry recipes are a great way to add flavour and excitement to your weekly meal rotation. From the slow-cooked Malaysian beef laksa to the red Thai beef meatball curry, there’s a recipe here for every taste and budget.
To make things even easier, consider ordering your top-quality grass-fed, no-added-hormones beef from us and having it delivered straight to your door. Not only will this ensure that you’re using the best ingredients possible, but it will also save you time and hassle when it comes to meal prep.
So, which beef curry recipe are you going to try first?
Thanks for these curry recipies. I am going to try the beef, spinach and cashew one first, they all look delicious.