Ingredients
Scale
- 1 lb beef stew meat
- 2 tbsp vegetable oil
- 1 large onion
- 3 cloves garlic (plus 2 for naan)
- 1 tbsp fresh ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 can chickpeas (15 oz)
- 1 can coconut milk (13.5 oz)
- 1 cup beef broth
- For naan: 2 cups all-purpose flour
- ½ cup plain yogurt
Instructions
- Heat oil in a heavy-bottom pot and sauté chopped onion until translucent.
- Add minced garlic and grated ginger; cook until fragrant.
- Stir in spices and cook for an additional minute.
- Sear beef until browned, then add broth and coconut milk; stir in tomato paste.
- Bring to a boil, reduce heat, cover, and simmer for at least 45 minutes.
- Prepare naan dough by mixing flour, salt, baking powder, and yogurt; knead until smooth.
- Roll out dough into circles and bake at 400°F until golden brown.
- Stir chickpeas into the curry and season before serving hot with garlic naan.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering/Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup curry with 1 piece of naan (approx. 350g total)
- Calories: 540
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 10g
- Protein: 36g
- Cholesterol: 80mg