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Coconut Beef & Chickpea Curry with Garlic Naan

Warm, aromatic, and bursting with flavor, this Coconut Beef & Chickpea Curry with Garlic Naan is a comforting meal that combines rich proteins and hearty legumes with creamy coconut milk, perfect for any occasion.
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Serving Size 4 servings

Ingredients

For the Marinade

  • 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

For the Curry Base

  • 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

For the Garlic Naan

  • 1 packet of naan (store-bought or homemade)
  • 2 tbsp butter, melted
  • 2 cloves garlic, finely minced
  • Fresh cilantro chopped (optional)

Instructions

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!

Notes

For the best flavor, marinate the beef for at least 2 hours, but even 30 minutes is tasty. Adjust the heat by increasing or decreasing the chili powder. Make it vegetarian by substituting beef with vegetables or paneer.