Coconut Beef Curry Recipe with a Scrumptious Twist that Even Little Fussy Eaters & Delicate Palates Appreciate!
There’s nothing quite as comforting as a hearty and flavoursome bowl of curry during cold wintry or rainy days. The rich ingredients of curry naturally warms your body while its inviting aroma releases a comforting effect on our senses.
It truly feels like a hug for the soul! Could you think of a more comforting dish for dreary chilly nights? Not quite, though I must admit I'm absolutely biased to curry.
So here’s an amazing recipe for Coconut Beef Curry by our Cosmic Cookware friend, Stacey Hatfield of Natural Spoonfuls! It’s the perfect winter warmer for fussy eaters (raise your hands if your little ones crossed your mind!) or those with a more delicate palate as it does away with the typical harsh sour spiciness found in traditional curries.
This delightful curry combines the tanginess of passata or tomato sauce, the mild spiciness of curry powder, the richness of coconut cream, and the tenderness of beef meatballs to create a dish that’s perfect for weeknights, a dinner gathering with friends, or a comforting dinner with family.
Why this Recipe Works for Fussy Eaters and Delicate Palates
It’s Naturally Mild But You Can Customise Its Spiciness
Young fussy eaters and those with a delicate palate may not be naturally accustomed to spicy dishes. That’s why one of the main reasons this curry works is because you can easily customise its spiciness with chilli flakes.
This recipe is naturally mild, but those who crave a bit more heat can simply adjust the spice level to their liking by adding more chilli flakes even after the dish is served.
Save Heaps of Time by Making Succulent Beef Meatballs Over Pressure Cooking or Tenderising Beef Chunks
Traditional beef curry typically calls for beef chunks or sliced beef. But these are often tough and require extra time to tenderise by breaking it down in the slow cooker it or by marinating it overnight. Unless of course, you’re planning to spend extra on buying expensive, tender cuts of beef.
This recipe eliminates the hassle of pressure cooking and overnight marination by replacing beef chunks with ground meat to create meatballs. Say hello to a satisfying dinner in no time!
Meatballs are More Fun Instead of Regular Beef Chunks
Who doesn’t love meatballs?
This recipe’s meatballs add a playful element, making it more enticing for fussy eaters. It takes less time to cook compared to beef chunks and ensures that every bite is tender with so much flavour.
No Coconut Milk, Just Pure Creamy Goodness with Coconut Cream
Most beef curry recipes curries use coconut milk, but this beef curry recipe calls for coconut cream which results in a luxuriously thicker sauce while perfectly balancing the spices within the curry powder mix.
This creamy texture makes the dish exceptionally palatable, making it ideal for those sensitive to bold flavours. Rich, creamy curries are also truly comforting when served hot over a bed of rice on cold, wintry days.
What is the Best Meat for Beef Curry?
Since this recipe calls for ground meat, lean cuts like sirloin or tenderloin work best if you prefer to have it ground freshly at home. These cuts are relatively tender without being too fatty, so they cook well in the form of meatballs.
If you’d like a fattier cut for a more flavoursome option, a chuck steak cut is an excellent choice that’s slightly fattier than brisket. That said, chuck roast does typically deliver a beefier taste, so if that’s not something you’re after, stick to sirloin or tenderloin.
Does this Curry Need Coconut Milk or Coconut Cream?
Does it matter whether you add coconut milk or coconut cream for this coconut beef curry? Yes it does! While both coconut milk and coconut cream are derived from coconut, their consistency differs.
Coconut cream is much thicker and richer than coconut milk as it contains less water. That’s why we recommend using coconut cream for this coconut beef curry. It adds a yummy touch of creaminess to the curry, enhancing its flavour and overall texture.
However, if you don’t have coconut cream on hand, you can always substitute it for coconut milk. While it may result in a lighter consistency, you can always opt to reduce it by simmering it for a longer amount of time to get the thickness you’re after.
If You’d Like to Skip The Rice for Something Lower in Carbs…
This recipe calls for the beef curry to be served with basmati rice. But if you prefer a low-carb alternative, then cauliflower rice or zucchini noodles are fantastic options.
Ready-to-eat cauliflower rice can easily be purchased at your nearest grocer as a quick option. Alternatively you could steam or sauté cauliflower, then grate it to make cauliflower rice which resembles rice in texture.
Zucchini noodles, also known as “zoodles”, can be made using a spiraliser or julienne peeler to create noodle-like strands from fresh zucchini. You can then lightly sauté it before serving it with the coconut beef curry for a yummy Indian twist on spaghetti with meatballs.
Ultimately, both cauliflower rice and zoodles are by far the most nutritious and flavoursome alternatives to traditional rice.
Coconut Beef Curry Recipe with Meatballs
Perfectly mild yet customisable, this Coconut Beef Curry is a fussy eater's dream come true! Inspired by the flavours of Northern Indian cuisine, this recipe lets you cook up a warm embrace on chilly nights. Warning: Trying it once will leave you wanting more!
- 1⁄2 Onion, sliced
- 8 Green Beans, cut into thirds
- 8 Cherry Tomatoes, halved
- 1 Carrot, julienned
- 1 tbsp Extra Virgin Olive Oil
- 250g Grass-Fed Beef Mince
- 1 Minced Garlic Clove
- 1 Free-Range Egg
- 1⁄4 cup Flaxseed Meal
- 2 tbsp Parsley, finely chopped
- 1⁄2 Onion, finely diced
- 1⁄2 tsp Salt
- Pinch of Pepper
- 1 Garlic Clove, Minced
- 1 tsp Curry Powder
- 1 x 400ml can Coconut Cream
- 1 tsp Bone Broth (optional)
- 1⁄2 cup Passata or Tomato Paste
- 1 tsp Chilli Flakes (Add more to increase the dish's spiciness)
- 1 cup Cooked Basmati Rice (Alternative: Cauliflower Rice or Zucchini Noodles)
- Fresh Parsley or Chopped Coriander, to serve
- (Optional: Naan Bread works well as a non-rice option)
Coconut Curry Sauce Ingredients
- Add the meatball ingredients, except the oil, into a bowl and mix until thoroughly combined.
- Measure out two tablespoons helping per meatball and roll into balls.
- Combine coconut curry sauce ingredients in a bowl or jug and set aside.
- Heat oil in a large pan on medium heat (the Cosmo Pan works wonders here if you'd like to skip the oil for a healthier dinner tonight thanks to its impressive non-stick cooking surface). Add onions and fry the meatballs until they are nicely browned just lightly on each side for approximately 5 minutes.
- Add the coconut curry sauce, carrots, green beans, and cherry tomatoes and cook until the vegetables soften.
- Top the coconut curry meatballs over freshly cooked rice and garnish lightly with fresh parsley or chopped coriander.
- Alternative: Serve coconut curry in a bowl with a side of naan bread for a northern Indian inspired curry meal.