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Slow-Cooked Aussie-Inspired Coconut Beef Curry with Roasted Sweet Potato and Crispy Curry Leaves

A hearty slow-cooked beef curry with creamy coconut milk, tender sweet potatoes, and crispy curry leaves for a truly Aussie-inspired twist.

  • Total Time: 3 hours
  • Yield: 6 1x

Ingredients

Scale
  • 2 lbs (900 g) beef chuck, cut into cubes
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 tablespoon tomato paste
  • 1 can (14 oz) diced tomatoes
  • 1 can (13.5 oz) coconut milk
  • 1 cup beef stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • Fresh curry leaves for garnish

Instructions

  1. 1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and sear on all sides until browned, about 5-7 minutes. Remove beef and set aside.
  2. 2. In the same pot, add diced onion and cook until soft, about 3-4 minutes. Add garlic and ginger, cook for 1 minute.
  3. 3. Stir in curry powder, turmeric, cumin, and paprika, cooking for 1 minute until fragrant.
  4. 4. Add tomato paste and stir, then pour in diced tomatoes, coconut milk, and beef stock. Stir well to combine.
  5. 5. Return the beef to the pot. Add salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours, stirring occasionally.
  6. 6. Meanwhile, preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil and spread on a baking sheet. Roast for 25-30 minutes until tender and lightly caramelized.
  7. 7. After 2 hours, add roasted sweet potatoes to the curry and stir gently. Continue to cook for another 30 minutes uncovered to thicken the sauce.
  8. 8. In a small pan, heat a little oil over medium-high heat and fry fresh curry leaves for 10-15 seconds until crispy. Drain on paper towels.
  9. 9. Serve the curry garnished with crispy curry leaves, alongside steamed rice or naan.

Notes

For extra depth, marinate beef overnight with a tablespoon of curry powder and yogurt. Curry leaves can be found in Asian grocery stores or substituted with fresh basil.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 40 minutes
  • Method: Main
  • Cuisine: Australian-inspired

Nutrition

  • Calories: 520 kcal
  • Sugar: 12 g
  • Fat: 28 g
  • Carbohydrates: 32 g
  • Protein: 35 g