1 pound beef stew meat, cubed
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, adjust to taste)
1 can (14 ounces) coconut milk
1 cup beef broth
1 tablespoon tomato paste
2 potatoes, peeled and diced
Salt and pepper, to taste
Fresh cilantro, for garnish (optional)
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the chopped onion and minced garlic to the pot, and sauté until the onion is softened and translucent.
Add the cubed beef to the pot, and cook until it is browned on all sides.
Stir in the curry powder, ground cumin, ground coriander, turmeric, paprika, and cayenne pepper (if using). Cook for 1-2 minutes, until the spices are fragrant.
Add the coconut milk, beef broth, tomato paste, and diced potatoes to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1-1.5 hours, or until the beef is tender and the flavors have melded together.
Season the beef curry with salt and pepper to taste.
Serve the beef curry over cooked rice or with naan bread, and garnish with fresh cilantro, if desired.
Note: You can adjust the spice level of the curry by increasing or decreasing the amount of cayenne pepper used, or omitting it altogether if you prefer a milder curry.