Spicy Beef and Potato Curry

Spicy Beef and Potato Curry

Rachael found this recipe about a year or so ago on the Whole Foods website, and it was love at first bite for both of us.  I have very limited experience with cooking Indian style dishes.  To be honest, others that I’ve tried making haven’t turned out so great, but this one has been perfect every time.  It’s pretty simple, and most of the ingredients are food processed, so there isn’t much chopping involved which is a big plus for me.

Spicy Beef and Potato Curry

When my mother finds out that I made a recipe with coconut milk, she’ll probably either faint or have a heart attack.  For all of my life, coconut has been the one food that I despise the most.  Recently however, I found out that I don’t mind coconut milk so much.  I think the thing that I really dislike about coconut is the little grainy shreds.  Luckily, coconut milk has none of that and adds a wonderful rich creaminess to this dish.  There’s a common misconception that coconut milk is the juice from the inside of the coconut.  You know, the stuff that Tom Hanks extracted with the ice skate blade in Castaway?  But that’s actually coconut water.  Coconut milk is the liquid that comes from the grated “meat” of the coconut.

Spicy Beef and Potato Curry

I have made a few modifications from the original Whole Foods recipe.  I substituted 1/2 teaspoon of ground coriander for 1 and 1/4 teaspoons of coriander seeds.  We didn’t care for the whole seeds in the curry.   I also opted to use the juice from the diced tomatoes in place of the water, and I substituted honey for sugar.  In addition, I sprinkled some Bhut Jolokia (ghost chile) Flakes from Volcanic Peppers on top of mine because I like it really hot.

I hope you love this as much as we do.  Enjoy!


4.3 from 3 reviews
Spicy Beef and Potato Curry
Prep time
Cook time
Total time
Serves: 4-6
  • 1 can (14.5 oz.) diced tomatoes
  • ½ onion, chopped
  • 2 serrano chiles
  • 3 cloves garlic
  • 1 can (13.5 oz.) light coconut milk
  • ½ teaspoon honey
  • 1 tablespoon canola oil
  • 1¾ pounds sirloin steak, cut into ¾ inch cubes
  • ½ teaspoon salt
  • 1 cinnamon stick
  • ½ teaspoon ground coriander
  • 1½ teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 pound red potatoes, cut into 1 inch pieces
  • ⅓ cup packed cilantro leaves
  • Bhut Jolokia (ghost chile) Flakes to taste or crushed red pepper flakes, optional
  1. Strain tomatoes and reserve both tomatoes and juice.
  2. Combine juice from tomatoes, onion, chiles, and garlic in a food processor and process until smooth.
  3. Combine coconut milk, tomatoes and honey and set aside.
  4. Heat oil over high heat in a large skillet with lid. Season steak with salt. Add half of steak to skillet and and cook until lightly browned. Transfer steak a to bowl with a slotted spoon. Repeat with remaining steak and set aside.
  5. Return skillet to medium high heat and add cinnamon stick, coriander, cumin, turmeric, and stir for 10 seconds. Add onion and chile mixture and simmer for 1 minute. Stir in coconut milk mixture. Add beef back in, cover, and simmer for 40 minutes. Stir in potatoes and continue to simmer until they are tender, about 20-30 minutes. Remove lid for final 10 minutes of simmering for a thicker sauce. Add more salt to taste.
  6. Serve over brown rice garnished with cilantro and sprinkle with chile flakes (if using).
Adapted from Whole Foods http://www.wholefoodsmarket.com/recipes/3037 Nutrition facts do not include tomato juice.
Nutrition Information
Calories: 410 Fat: 19 g Saturated fat: 8 g Carbohydrates: 22 g Sugar: 5 g Sodium: 370 mg Fiber: 4 g Protein: 37 g Cholesterol: 85 mg

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13 comments… add one

  • The Healthy Apple November 3, 2012, 7:01 pm

    What a perfect dish for the fall; love it!!

  • Tim November 3, 2012, 7:42 pm

    Sounds great

  • Ella-Home Cooking Adventure November 4, 2012, 1:23 am

    I have to admit I have never tried an Indian recipe, and this is quite tempting. It happens I have some fresh beef and this might be the perfect recipe for today. Thanks for the recipe.

  • Ashley - Baker by Nature November 6, 2012, 2:24 pm

    Oh yes!!! This looks perfect for a chilly fall night.

  • Jen @ The Scrumptious Pumpkin November 7, 2012, 9:35 am

    This is perfect for my household – beef for my husband and tons of veggies for me. Looks so delicious! :)

  • Deliciously Organic November 7, 2012, 12:00 pm

    What a lovely recipe! I too am a huge fan of coconut milk!

  • Adam @ Inspired Taste November 7, 2012, 5:07 pm

    This looks delicious! Curry is one of our favorite flavors.

  • Joanne November 7, 2012, 6:52 pm

    This looks great! Totally my kind of meal :)

  • Laura (Tutti Dolci) November 10, 2012, 4:52 pm

    I love curry – I can practically smell this through the screen!

    • Rachael November 10, 2012, 5:10 pm

      Yay! My work here is done! :)

  • David Crichton November 12, 2012, 7:41 am

    This looks perfect for the coming winter freeze.

  • Olga @ MangoTomato December 4, 2012, 11:05 am

    Could you please deliver this for lunch? LOVE curries especially when they come with potatoes.

  • Neha November 12, 2013, 3:11 pm

    Your cooking method is slightly off for an Indian curry. Generally, oil is added to the pot, then onions. The onions are cooked until they are almost caramelized (pureeing helps decrease the cooking time). Then you add in the garlic (and ginger, if using) and fry for 30-60 sec, then the dry spices and fry for another 30 sec. Then you add in the tomatoes and coconut milk and honey (I actually forgot to add honey when I made this) and let that simmer while you sear your pieces of beef. But anyway, I cooked mine in this way, which is how my mother taught me to start an Indian curry. Most other Indian dishes are started similarly. The recipe was pretty good, but a bit under spiced. Next time I will probably double the spices.


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