Coconut Beef & Chickpea Curry with Garlic Naan
A delightful dish combining spiced beef with creamy coconut milk and hearty chickpeas, served with soft, homemade garlic naan.
Ingredients
For the Coconut Beef & Chickpea Curry
- 1.5 lbs beef stew meat or chuck, cubed Use cubed beef for best flavor.
- to taste Salt & black pepper For seasoning.
- 2 tbsp oil (vegetable, coconut, or ghee) For searing beef.
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1.5 tsp garam masala
- 1/2 tsp chili powder or paprika To taste.
- 1 tbsp tomato paste
- 1 can (15 oz) chickpeas, drained & rinsed
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup beef broth or water
- 1/2 Juice of lime or lemon
- to garnish Fresh cilantro, chopped
For the Garlic Naan
- 2 cups all-purpose flour
- 2/3 cup plain yogurt
- 1/4 cup warm water
- 1 tsp sugar
- 1 tsp active dry yeast
- 1/2 tsp salt
- 2 tbsp melted butter or ghee For brushing.
- 2 cloves garlic, minced
- to garnish Fresh chopped parsley or cilantro
Instructions
Preparation
- Season beef cubes with salt and pepper. In a heavy pot or Dutch oven, heat oil over medium-high heat and sear the beef until browned on all sides. Remove and set aside.
- In the same pot, reduce heat. Add chopped onions and cook until golden. Add garlic and ginger, and sauté for 1–2 minutes until fragrant.
- Stir in cumin, turmeric, coriander, garam masala, and chili powder. Toast the spices for 30 seconds, then add tomato paste and stir to combine.
- Return beef to the pot. Add chickpeas, coconut milk, and broth. Bring to a gentle simmer. Cover and cook on low heat for 1.5 to 2 hours, until beef is tender and the curry is rich and thickened.
- Add lime juice to brighten the flavors. Taste and adjust seasoning. Garnish with fresh cilantro.
Garlic Naan
- Mix warm water, sugar, and yeast. Let sit for 10 minutes until frothy.
- In a bowl, combine flour, salt, and yogurt. Add yeast mixture. Mix and knead for about 8–10 minutes until smooth.
- Cover and let the dough rise in a warm place for 1 hour or until doubled in size.
- Divide into 6 pieces. Roll into oval shapes. Cook each on a hot skillet until bubbly and golden on both sides. Brush with melted garlic butter and sprinkle chopped parsley or cilantro.
Notes
Serve alongside warm garlic naan, cucumber raita or a simple chopped salad. Store leftovers for 3-4 days in the refrigerator and naan for up to 2 days.