The Creamy Beef Curry recipe is one of the first recipes I cooked with my Thermomix from the Recipe Community. There have been so many adaptions to the recipe as it is so good and in this blog post I’ve modified it how my family enjoys it; with a thicker gravy. I have used this recipe to help my kids learn to eat spicy food; simply adjust the chilli and sugar ratios. The version I am blogging here is on the mild side and we love to accompany it with fluffy Jasmine rice, mashed potato or an Indian flatbread.

Prep and Cooking Time – 1 hour and 15 minutes | Serves – 4 to 6

INGREDIENTS

– 2 large brown onions, quartered

– 4 garlic cloves

– 2 teaspoon minced ginger

– 2 birds eye chillies, cut (deseeded or leave out subject to chilli tolerance)

– 50g butter or ghee

– 3 Tablespoon Keens curry powder

– 2 teaspoon black cumin seeds (optional)

– 1 Tablespoon sugar

– 2 Tablespoon white vinegar

– 2 Tablespoon Thermomix stock concentrate, chicken or vegetable

– 1kg gravy beef, 2cm cubes

– 1x 400g tin Ardmona crushed tomatoes

– 100g thickened cream

– 1/2 lemon

– coriander leaves, to garnish

ORIGINAL RECIPE LINK – Creamy Beef Curry by Toxy

METHOD

Add onion, minced ginger, garlic and chillies into the TM bowl and chop 5 sec / speed 7.

Scrape down the sides of the bowl and add butter. Sauté 3 mins / 100oC / speed 1 / MC on.

Add curry powder and black cumin seeds. Sauté further for 2 mins / 100oC / speed 1 / MC on.

Add sugar and white vinegar then mix 5 sec / speed 3.

Add stock concentrate, diced beef and tomatoes to the TM bowl and cook 35 mins / 100oC / reverse blade / speed soft / MC on.

Add thickened cream and use your spatula to mix it through the curry and loosen any meat from the blades. Replace the measuring cup with the simmering basket. To thicken the sauce, continue cooking the curry 25 mins / Varoma / reverse blade / speed soft / MC off.

Transfer to a serving dish. Squeeze the juice of half a lemon and stir through before garnishing with coriander. Enjoy immediately.