1/1 Photo of Beef Bombay Curry
1 hr 40 mins
1 hr 30 mins
This recipe comes from a Dutch language curry cookbook I picked up somewhere along the way. The key is to start off with nice beefsteak, the tenderest cut that you can afford.
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Units: US | Metric
- 2 lbs beef steaks, cut in cubes (i.e., round or london broil)
- 1 tablespoon oil
- 2 onions, chopped
- 2 cloves garlic, minced fine
- 2 green chili peppers, minced fine
- 1 tablespoon fresh grated ginger
- 1 1/2 teaspoons turmeric
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 (14 ounce) can chopped tomatoes, with their liquid
- 1 cup coconut milk
- 1Heat the oil in a large frying pan.
- 2Add the onions and cook till they soften.
- 3In a small bowl or coffee cup, combine the turmeric, cumin, coriander, and chilipowder.
- 4Add these spices and the garlic, chilipeppers and ginger to the onions, and mix well.
- 5Cook for another minute.
- 6Add the cubed beef and cook until it is well browned and completed covered by the spice mixture.
- 7Add the salt and the tomatoes.
- 8Allow to cook at a slow simmer, covered, until the beef is cooked through and tender.
- 9This make take 1 to 1 1/2 hours, depending on the tenderness of the original beef.
- 10Add the coconut milk and stir well.
- 11Simmer uncovered for 5 minutes, or until sauce slightly thickens.
- 12Serve with rice.
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Nutritional Facts for Beef Bombay Curry
Serving Size: 1 (243 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 204.8
- Calories from Fat 145
- Total Fat 16.1 g
- Saturated Fat 11.2 g
- Cholesterol 0.0 mg
- Sodium 611.2 mg
- Total Carbohydrate 15.4 g
- Dietary Fiber 3.1 g
- Sugars 6.2 g
- Protein 3.6 g
The following items or measurements are not included: