Chunky and Creamy Beef Curry

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.

23 Comments

  1. Tanya

    February 22, 2017 at 2:31 pm

    Thank you so much Karla for your adaptation to this recipe. While not the worst curry I’ve ever had, the original just didn’t do it for me. But I knew as soon as you released this that it was going to be good! It’s incredible, much more streamlined and faster and tasty!!! I love it and will be making this again and again!

  2. Malindi

    February 22, 2017 at 3:00 pm

    This was so good! Is the first curry I’ve made in my thermie, it was easy & had great flavour. Will be making it again for sure, thanks!

  3. Tracey

    March 2, 2017 at 9:05 am

    Can you make this without sugar?

    1. Karla D'Lima

      March 2, 2017 at 6:32 pm

      You can leave it out if you like it hot. Or if you don’t like hot, leave both chilli and sugar out and rely on the spices of the curry powder.

  4. Nicolle

    April 2, 2017 at 6:21 pm

    Our family love this recipe and I cook it regularly, it never disappoints!

  5. Melody

    April 26, 2017 at 7:50 am

    Hey Karla, could u use any curry powder and normal cumin seeds in this recipe

    1. LaLa

      April 26, 2017 at 7:51 am

      A meat based curry powder will be fine (I use Keens which is readily available from Coles). You can omit the cumin seeds if you can’t source black ones 🙂

  6. Ral

    November 12, 2017 at 4:14 pm

    Just made this easy curry! Absolutely delicious!

  7. Jayde Carrott

    January 3, 2018 at 6:51 pm

    This was absolutely delicious ! And I had all the ingredients bar the black cumin , what a good family dish

  8. Amber

    March 13, 2018 at 7:00 am

    I love this curry and cook it regularly. Can it be cooked in a slow cooker? If so, how long would you cook it?

    1. LaLa

      May 5, 2019 at 10:37 pm

      I’m not sure but I would say roughly 6 hours. It would depend on the beef cut

  9. Cici

    May 15, 2018 at 7:08 pm

    Mine was delicious but it turned out like mush – I followed the recipe exactly, made sure it was on reverse blade and it barely had any sauce? What did I do wrong? Absolutely loved the flavour!

    1. LaLa

      May 5, 2019 at 10:35 pm

      I am not sure 🤔 how big / small were your meat pieces? I leave mine chunky and I also make sure to use gravy beef. Some meats vary in water concentration too

  10. PS

    August 19, 2018 at 4:17 pm

    Hi Karla, your picture looks having lots more liquid than how mine turns out! Did I miss something?

    1. LaLa

      May 5, 2019 at 10:31 pm

      Not at all. My picture is a low carb version with no thickeners. You can either use a thickener like cornflour, or leave the recipe as is and line the base of the tray with risoni or rice to absorb the liquid.

  11. Dawn Willey

    September 1, 2018 at 6:04 am

    What is thermos stock concentrate?

    1. LaLa

      May 5, 2019 at 10:30 pm

      It’s the stock concentrate you make with your consultant when you purchase a Thermomix

  12. Anthony & Amy Thomson

    October 4, 2018 at 3:30 pm

    Wondering if this would freeze well?

    1. LaLa

      May 5, 2019 at 10:30 pm

      I’ve had no issues freezing this, even with rice!

  13. Anna

    February 26, 2019 at 11:22 am

    Can you use coconut cream instead of thickened cream ?

    1. LaLa

      May 5, 2019 at 10:29 pm

      You most certainly can!

  14. Georgina Ata

    May 19, 2019 at 12:15 am

    please explain “1kg gravy beef, 2cm cubes”. I’m in the States. Dying to try recipe but not clear on this.

    1. Karla D'Lima

      July 10, 2019 at 12:14 pm

      Hi Georgina, gravy beef is a cut of meat. the 2cm cube reference is how big the pieces should be. I hope this helps 🙂

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