Beef Tikka Masala Coconut Curry Bowl

Ingredients (Serves 4–6)

For the Beef Curry

• 1.2 kg beef chuck, cut into bite-sized pieces
• 3 tbsp ghee or oil
• 1 large red onion, sliced
• 1 red capsicum (bell pepper), sliced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp tikka masala paste (or powder + 1 tbsp tomato paste)
• 1 can (400 ml) coconut milk
• 1 cup tomato passata
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp chili powder (optional)
• Salt & pepper to taste
• ½ cup water or beef broth (as needed)

For Serving

• 1 cup jasmine rice, cooked
• Fresh coriander (cilantro), chopped
• Lime wedges
• Optional: yogurt drizzle or chili oil

Instructions

1. Sear the beef

1. Heat 2 tbsp ghee/oil in a heavy pot over medium-high heat.
2. Add the beef pieces in batches and sear until browned on all sides (avoid overcrowding).
3. Remove and set aside.

2. Cook the aromatics

1. Add the remaining 1 tbsp ghee/oil to the pot.
2. Add sliced red onion and cook for 3–4 minutes until softened.
3. Stir in garlic and ginger and cook 1 minute, until fragrant.

3. Build the curry base

1. Add tikka masala paste, turmeric, cumin, paprika, and chili powder.
2. Cook for 1–2 minutes to deepen the flavor.
3. Add tomato passata and mix well.

4. Add the beef & simmer

1. Return the seared beef to the pot.
2. Pour in coconut milk and ½ cup water or broth.
3. Bring to a gentle boil, then reduce to low heat.
4. Cover and simmer for 1.5–2 hours until beef is tender (or 45 minutes in a pressure cooker).

5. Add the capsicum

• Stir in the sliced red capsicum during the last 20 minutes of cooking so it stays slightly firm.

6. Adjust & finish

• Taste and add salt, pepper, or more chili to preference.
• If you prefer a thicker sauce, simmer uncovered for the last 10 minutes.

7. Assemble the bowls

1. Add a scoop of jasmine rice to each bowl.
2. Spoon the beef tikka masala coconut curry over the top.
3. Garnish with fresh coriander and lime.
4. Optional: drizzle with yogurt or chili oil.