Fragrant Coconut Beef Curry

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Top Four Reasons to make this dish:

  1. Your kitchen will smell amazing while this dish cooks!
  2. Curry always tastes better the second day once the spices have a chance to sit together for a while, so this dish will make an incredible lunch or leftovers the next day.
  3. It freezes well so make a double batch and freeze half for another day.
  4. It uses 2 of my favorite, locally produced products.  The ONLY curry powder I use is Monsoon Coast, blended on Salt Spring Island, and Umi’s Kitchen Mango Chutney adds just the right amount of sweetness and exotic flavor to this dish.  

    • 2 pounds Lepp’s beef stew meat
    • 3 tablespoons vegetable oil
    • 2 large onions, sliced
    • 6 whole cloves (wrapped in cheesecloth so you can retrieve them before serving) or a pinch of ground cloves
    • 2 large garlic cloves, chopped
    • 1 cinnamon stick
    • 1 bay leaf
    • 1/4 teaspoon dried crushed red pepper
    • 1 – 400 ml coconut milk
    • 1 – 398 ml diced tomatoes
  • 3 tablespoons Umi’s Kitchen Mango Chutney
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced peeled fresh ginger
  • 1 1/2 tablespoons Monsoon Coast Moghul Curry powder
  • 1 ½ cup frozen peas
  • 2 – 3 carrots, chopped into rounds
  • 1/2 teaspoon salt
  • Hot cooked rice


    1. Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
    2. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions and carrots; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon stick, bay leaf and dried red pepper to pot; stir 1 minute. Stir in coconut milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.  Add frozen peas during last 30 minutes of cooking.  
    3. Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.
    4. Optional:  Instead of serving over rice, add a tin of drained and rinsed chickpeas once the dish is finished and serve with warmed naan bread.