Zutaten für Beef Bombay Curry
- 1.5 lbs cubed beefsteak
- 2 tablespoons vegetable oil
- 1 large chopped onion
- 2 minced cloves garlic
- 2 finely chopped chili peppers
- 1 inch grated ginger
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1 (28 ounce) can crushed tomatoes
- 1 (13.5 ounce) can full-fat coconut milk
- fresh cilantro (for garnish)
- steamed rice (for serving)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Bombay Curry? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Beef Bombay Curry
- Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat.
- Add 1 large chopped onion and cook until softened, about 5 minutes.
- In a small bowl, whisk together 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander, and 1/2 teaspoon chili powder.
- Add the spice mixture, 2 minced cloves garlic, 2 finely chopped chili peppers (adjust to your spice preference), and 1 inch grated ginger to the onions. Stir well and cook for 1 minute.
- Add 1.5 lbs of cubed beefsteak (about 1-inch cubes) and cook until well browned on all sides, ensuring the beef is fully coated with the spice mixture. This should take about 8-10 minutes.
- Stir in 1 teaspoon salt and 1 (28 ounce) can of crushed tomatoes.
- Bring to a simmer, reduce heat to low, cover, and cook until the beef is incredibly tender, about 1-1.5 hours (depending on the beef's quality).
- Stir in 1 (13.5 ounce) can of full-fat coconut milk.
- Simmer uncovered for 5 minutes, or until the sauce slightly thickens.
- Serve hot over steamed rice. Garnish with fresh cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
25g
Fat
56g
Carbs
5g
