Slow-Cooked Tamarind, Ginger & Coconut Beef Curry with Cauliflower & Red Capsicum

Created for: RECIPES.CO.NZ

Serves: 4–6

Rich, aromatic, and deeply satisfying, this Slow-Cooked Tamarind, Ginger & Coconut Beef Curry is a warming dish that layers tangy tamarind, fragrant spices, and creamy coconut in every bite. The beef is marinated and slow-cooked until meltingly tender, while cauliflower and red capsicum add vibrant colour and texture. Finished with fresh coriander and served with coconut rice and charred greens, it’s the kind of comforting meal that fills the house with irresistible aromas and brings everyone to the table. Perfect for a relaxed weekend feast or to batch-cook ahead for flavour-packed weeknight dinners.

Serves: 4–6

Cook Time: 2.5-3 hours

Ingredients

Beef Marinade:

• 1 kg Gravy Beef or Stewing Steak, cut into large chunks

  
  

• 3/4 cup tamarind paste, mixed with warm water and strained

  
  

• 1 tbsp grated fresh ginger

  
  

• 1 tbsp crushed fresh garlic

  
  

• 1 tsp ground coriander

  
  

• 1/2 tsp ground turmeric

  
  

• 1 tsp salt

  
  

• 1 tbsp oil

• 
  

Curry Base:

• 2 tbsp oil

  
  

• 1 large onion, diced

  
  

• 1 tsp cumin seeds

  
  

• 1 tsp mustard seeds

• 1–2 dried red chilies (adjust to taste)

• ½ tsp cayenne pepper (adjust to taste)

  
  

• 1 tsp paprika

  
  

• 1 tsp garam masala

  
  

• 200ml (1/2 can) coconut cream

  
  

• 1 ½ cups beef or vegetable stock (or water)

  
  

• 1 tsp brown sugar (optional, to balance tang)

  
  

• Salt to taste

Vegetables (added at the end):

• 2 cups cauliflower florets

  
  

• 1 Red Capsicum, sliced

  
  

• Fresh coriander to garnish

  
  
• 
  

Instructions

1. Marinate the Beef

• Combine beef chunks with tamarind paste, ginger, garlic, coriander, turmeric, salt, and oil.

• Massage well and marinate for at least 1 hour.

2. Sear the Beef

• In a heavy pot or Dutch oven, heat 1 tbsp oil. Sear beef in batches until browned on all sides. Set aside.

  
  

3. Build the Curry Base

• In the same pot, add another tablespoon of oil. Sauté cumin seeds, mustard seeds, and dried red chilies until fragrant (about 30 seconds).

• Add sliced onions and cook until golden and soft.

  
  

• Stir in paprika, garam masala, and a pinch of salt.

  
  

4. Slow Cook

• Return the seared beef to the pot. Pour in coconut milk and water.

• Bring to a gentle simmer, cover, and place in the oven at 160ºC for 2.5 hours, or until beef is tender and falling apart. Stir occasionally and top up with water or stock if needed. 

• Alternatively place into a slow cooker and cook on low for 8 hours or high for 4 hours.

  
  

5. Add Vegetables

• About 20–25 minutes before the end of cooking, stir in the cauliflower florets and capsicum slices.

  
  

6. Final Touches

• Taste and adjust seasoning.

• Finish with fresh coriander.

  
  

7. Serve

• Serve over fragrant coconut rice, paired with charred broccoli and Brussels sprouts, tossed in garlic and lime for a fresh, zesty finish.