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 can chickpeas (15 oz)
- 1 can coconut milk (13.5 oz)
- 1 cup beef broth
- 2 cups all-purpose flour (for naan)
- 1 tsp salt
- 1 tsp baking powder
- ½ cup plain yogurt
Instructions
- Heat vegetable oil in a heavy-bottomed pot over medium heat. Sauté chopped onion until translucent, then add minced garlic and grated ginger.
- Brown the beef stew meat in the pot for about 5 minutes.
- Stir in curry powder, ground cumin, and optional chili flakes; cook for another minute.
- Add coconut milk, beef broth, and tomato paste; bring to a gentle simmer.
- Incorporate drained chickpeas; season with salt and pepper. Cover and cook on low heat for about 45 minutes until beef is tender.
- For the naan, mix flour, salt, baking powder, and yogurt in a bowl until a dough forms; knead briefly until smooth.
- Roll out dough into flat rounds; cook on a hot skillet until lightly browned and bubbles form. Brush with melted butter mixed with minced garlic.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup curry with 1 naan
- Calories: 550
- Sugar: 7g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg