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Beef Curry with Turmeric & Green Chillies for the Base

Beef Curry with Turmeric & Green Chillies for the Base Hot

Mark   January 05, 2017  
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Beef Curry with Turmeric & Green Chillies for the Base

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Background Info

This is a simple curry I make often because turmeric and chillies grow easily in our subtropical climate and both make a great base for a curry or stew or whatever you want to call it...

Recipe Info

Prep Time
15 mins
Cook Time
3 hours
Serves or Units
3-4 people


1 KG Meat cubed up (steak or stewing cuts)
1 Cup Turmeric - roughly chopped
1/2 Cup Ginger - roughly chopped
4-6 Long chillies (mild or medium heat roughly chopped)
4 Onions (small/medium size roughly chopped)
2 Teaspoon Garlic (crushed)
1 Can Coconut milk or cream (400 mils)
1 Can Tomatoes (crushed/diced)
2 Tablespoon Tomato paste
1-2 Teaspoon Beef stock powder (to make about 400 mils)
2 Tablespoon Sugar (brown raw sugar is what I use)
1 Litre Water (roughly all up to use throughout)
Qty Pinch Salt and Pepper to season if desired


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

There's also a video (see below) on this recipe. 

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