Chef Marco
Coconut Beef & Chickpea Curry with Garlic Naan 🍛✨
Warm, aromatic, and bursting with flavor, Coconut Beef & Chickpea Curry with Garlic Naan is a culinary journey that transports you straight to a cozy kitchen filled with the delightful scents of spices. This dish doesn’t just satisfy your hunger; it wraps you in a comforting embrace that feels like home. Whether you’re looking to impress guests or simply enjoy a nourishing meal with loved ones, this recipe is sure to deliver.
Why Make This Recipe
So, why should you make this Coconut Beef & Chickpea Curry? For starters, it’s a complete meal in itself, combining rich proteins and hearty legumes with the creamy goodness of coconut milk. Not to mention, it’s an excellent way to introduce a bit of spice to your dinner table! The creamy curry pairs perfectly with warm, buttery garlic naan, providing the ultimate dipping experience. Plus, it’s simple enough for a weeknight dinner yet impressive enough for a special occasion.
How to Make Coconut Beef & Chickpea Curry with Garlic Naan
Ingredients:
- 1 lb beef (chuck or stew beef), cut into bite-sized cubes
- 1/2 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- Salt to taste
- 1 tbsp lemon juice
- 2 tbsp oil or ghee
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp chili powder (adjust to spice level)
- 1 can (14 oz) coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups beef broth or water
- Salt to taste
- Fresh cilantro for garnish
- Lemon wedges for serving
- 1 packet of naan (store-bought or homemade)
- 2 tbsp butter, melted
- 2 cloves garlic, finely minced
- Fresh cilantro, chopped (optional)
Directions:
Marinate the Beef: In a large bowl, combine the beef with yogurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, salt, and lemon juice. Mix everything together and let the beef marinate for 30 minutes to 2 hours in the fridge.
Cook the Curry: Heat oil or ghee in a large pot or Dutch oven over medium heat. Add the chopped onions and cook, stirring occasionally, until golden and caramelized (about 8-10 minutes). Add in the minced garlic and grated ginger, cooking for another 1-2 minutes until it becomes fragrant. Stir in the chopped tomatoes and cook until soft and mushy (about 5 minutes). Add the ground cumin, coriander, garam masala, turmeric, and chili powder. Stir for 1-2 minutes to let the spices bloom. Finally, add the marinated beef to the pot, cooking until browned on all sides (5-7 minutes).
Simmer the Curry: Pour in the coconut milk and beef broth (or water), stirring to combine. Add the chickpeas and bring the curry to a simmer. Cover and cook for 1 to 1.5 hours, or until the beef is tender and the flavors are well blended. Taste and adjust the seasoning with salt and chili powder if needed.
Make the Garlic Naan: If using store-bought naan, warm it up in the oven or on a hot griddle. Brush the warm naan with melted butter, then sprinkle with minced garlic. Optionally, garnish with chopped cilantro for a fresh pop of flavor.
Serve: Serve the Coconut Beef & Chickpea Curry hot, garnished with fresh cilantro and lemon wedges on the side. Don’t forget to pair it with warm Garlic Naan for dipping and scooping up all that rich curry sauce!
How to Serve Coconut Beef & Chickpea Curry
Serve this delightful curry in individual bowls, sprinkled with fresh cilantro for a burst of color and flavor. Offer warm garlic naan on the side for easy scooping. You can also pair this dish with steamed basmati rice or a refreshing cucumber raita to balance out the spices.
How to Store Coconut Beef & Chickpea Curry
Allow any leftovers to cool completely before transferring them to an airtight container. Store in the fridge for up to 3-4 days. The flavors only get better as they sit! To reheat, simply warm it on the stove or in the microwave until heated through.
Tips to Make Coconut Beef & Chickpea Curry
- Marination Time: For the best flavor, marinate the beef for at least 2 hours, but if you’re in a hurry, even 30 minutes will still give you a tasty result.
- Adjusting Spice Levels: Feel free to adjust the heat by increasing or decreasing the chili powder. You can also add fresh green chilies for an extra kick!
- Make it Vegetarian: Substitute beef with hearty vegetables like eggplant, zucchini, or even paneer for a vegetarian version. Simply skip the marination step for the vegetables!
Variation
You can switch up the protein by using chicken or tofu instead of beef. Additionally, feel free to add your favorite vegetables, like spinach or bell peppers, to the curry for an extra nutritional boost.
FAQs
1. Can I freeze Coconut Beef & Chickpea Curry?
Yes! You can freeze it in airtight containers for up to 3 months. Just let it thaw overnight in the fridge before reheating.
2. What can I serve with Coconut Beef & Chickpea Curry?
This dish pairs beautifully with rice, garlic naan, or even a fresh salad to balance the rich flavors.
3. Can I use canned coconut milk?
Absolutely! Canned coconut milk is perfect for this recipe and creates a deliciously creamy sauce.
A Warm and Comforting Meal
Description
Coconut Beef u0026amp; Chickpea Curry with Garlic Naan is a flavorful dish combining rich proteins, hearty legumes, and creamy coconut milk, perfect for impressing guests or enjoying with family.
Ingredients
Instructions
- In a large bowl, combine the beef with yogurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, salt, and lemon juice. Mix everything together and let the beef marinate for 30 minutes to 2 hours in the fridge.
- Heat oil or ghee in a large pot or Dutch oven over medium heat. Add the chopped onions and cook, stirring occasionally, until golden and caramelized (about 8-10 minutes). Add in the minced garlic and grated ginger, cooking for another 1-2 minutes until it becomes fragrant. Stir in the chopped tomatoes and cook until soft and mushy (about 5 minutes). Add the ground cumin, coriander, garam masala, turmeric, and chili powder. Stir for 1-2 minutes to let the spices bloom. Finally, add the marinated beef to the pot, cooking until browned on all sides (5-7 minutes).
- Pour in the coconut milk and beef broth (or water), stirring to combine. Add the chickpeas and bring the curry to a simmer. Cover and cook for 1 to 1.5 hours, or until the beef is tender and the flavors are well blended. Taste and adjust the seasoning with salt and chili powder if needed.
- If using store-bought naan, warm it up in the oven or on a hot griddle. Brush the warm naan with melted butter, then sprinkle with minced garlic. Optionally, garnish with chopped cilantro for a fresh pop of flavor.
- Serve the Coconut Beef u0026amp; Chickpea Curry hot, garnished with fresh cilantro and lemon wedges on the side. Pair it with warm Garlic Naan for dipping and scooping up all that rich curry sauce!
Notes
- For a vegetarian version, use hearty vegetables and skip the marination step.
