Beef Curry with Spiced Potatoes and Coconut Flatbread

A robust Sri Lankan beef curry, slowly simmered in a rich, spicy gravy, served with tender potato curry and a soft, chewy coconut flatbread for scooping.

• Prep: 30 min
• Cook: 1 hr 30 min
• Total: 2 hr
• Servings: 6
• Cuisine: Sri Lankan
• Difficulty: Medium
• Cost: $5.56/serving

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• fry
• roast
• comfort food
• rich
• savory

Ingredients

• 2 pound beef chuck (trimmed and cut into 1.5-inch cubes)
• 2 tablespoon vegetable oil (divided)
• 1 red onion (large, finely chopped, divided)
• 4 clove garlic (minced, divided)
• 2 fresh gingers (2 inches, grated, divided)
• 11 curry leaves (divided)
• 1 cinnamon stick (2 inch)
• 0.5 teaspoon green cardamom pods (bruised)
• 2 tablespoon ground roasted Sri Lankan curry powder (or 1.5 tablespoons ground coriander, 1 tablespoon ground cumin, 0.5 teaspoon fenugreek seeds, 0.5 teaspoon chili powder)
• 0.5 teaspoon turmeric powder
• 1.75 teaspoon salt (divided, or to taste and for roti dough)
• 13.5 fluid ounce full-fat coconut milk
• 2 cup hot water
• 1.5 pound potatoes (peeled and cut into 1-inch cubes)
• 0.5 cup all-purpose flour
• 0.25 cup desiccated coconut (unsweetened)
• 0.25 cup warm water (warm, plus more if needed, for roti dough)
• 1 tablespoon coconut oil (for cooking flatbreads)

Instructions

1. For the Beef Curry: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Brown the beef cubes in batches, removing each batch to a plate. Do not overcrowd the pot. Set aside.
2. Reduce heat to medium. Add half of the finely chopped red onion, half of the minced garlic, half of the grated fresh ginger, 5-6 curry leaves, cinnamon stick, and bruised green cardamom pods to the pot. Sauté until the onion is soft and fragrant, about 5 minutes.
3. Return the browned beef to the pot. Stir in the ground roasted Sri Lankan curry powder (or individual spices), turmeric powder, and 1 teaspoon salt. Cook for 2 minutes, stirring frequently, to toast the spices.
4. Pour in the full-fat coconut milk and 2 cups hot water. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until the beef is very tender. Stir occasionally.
5. For the Spiced Potatoes: While the beef curry simmers, in a separate medium pot, heat 1 tablespoon vegetable oil over medium heat. Add the remaining half of the red onion, remaining half of the minced garlic, remaining half of the grated fresh ginger, and remaining 5-6 curry leaves. Sauté until fragrant, about 3 minutes.
6. Add the cubed potatoes and 1/2 teaspoon salt. Add just enough water to barely cover the potatoes. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the potatoes are tender. Drain any excess liquid.
7. For the Coconut Flatbread: In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup unsweetened desiccated coconut, and 1/4 teaspoon salt. Gradually add 1/4 cup warm water, mixing until a soft, pliable dough forms. Knead for 5 minutes. If too dry, add more water, 1 teaspoon at a time. Divide into 6 equal portions.
8. Heat a flat griddle or non-stick skillet over medium heat. Lightly oil the surface with coconut oil. Roll each dough portion into a thin circle, about 6 inches in diameter. Cook each flatbread for 2-3 minutes per side, until lightly golden brown and cooked through. Brush with more coconut oil if needed.
9. Serve the Hearty Beef Curry and Spiced Potatoes hot with the warm Coconut Flatbreads.

Notes

Using roasted curry powder adds depth to the beef curry; if using individual spices, toast them lightly in a dry pan before grinding or adding to the pot. You can use any firm potato variety for the spiced potatoes.

Nutrition (per serving)

• Calories: 705
• Protein: 36.2 g
• Carbohydrates: 37.4 g
• Fat: 44.5 g
• Fiber: 4.1 g
• Sodium: 797 mg
• Saturated Fat: 25.4 g
• Sugar: 4.6 g
• Cholesterol: 94 mg