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Lunch recipe · from the recipe book

Braised Beef Chuck Coconut Curry with Cauliflower

Tender, slow-braised beef chuck in a rich, gingery coconut-tomato gravy with soft cauliflower and fluffy basmati-style rice.

Braised Beef Chuck Coconut Curry with Cauliflower

Ingredients

  • 1¼ lb600 gBoneless beef chuckcut into 1-inch cubes
  • 1½ tbsp20 gCanola oil
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp10 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • ½ tsp1 gGround cinnamon
  • 2 tbsp30 gTomato paste
  • 7 oz200 gDiced tomatoes, canned
  • 1 cup240 gReduced-sodium beef broth
  • 1⅓ cups300 gCoconut milk, cannedstirred well
  • 4¼ cups florets450 gCauliflowercut into bite-size florets
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2 cups450 gWater
  • ½ lime, juiced20 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: cube the beef chuck, chop the onion, mince the garlic, grate the ginger, cut the cauliflower into florets, rinse the rice and chop the cilantro.
  2. Pat the beef chuck dry and season it with half of the salt and the black pepper.
  3. Heat half of the canola oil in a Dutch oven over medium-high heat. Brown the beef chuck in two batches, about 4 minutes per batch, and transfer it to a plate.
  4. Lower the heat to medium, add the remaining half of the canola oil and the onion, and cook until soft and golden, about 6 minutes.
  5. Stir in the garlic and ginger and cook 1 minute, then add the curry powder, cumin, turmeric and cinnamon and stir 30 seconds until fragrant.
  6. Stir in the tomato paste for 1 minute, then add the canned tomatoes and beef broth, scraping up the browned bits.
  7. Return the beef chuck and its juices to the pot, stir in the coconut milk, bring to a simmer, cover and cook on low for 1 1/2 hours, stirring now and then, until the beef is fork-tender (well past 145°F (63°C)).
  8. Meanwhile, about 25 minutes before the curry is done, bring the water and the remaining half of the salt to a boil in a saucepan, add the rice, cover and simmer on low for 15 minutes, then rest off the heat 5 minutes and fluff.
  9. Add the cauliflower to the curry, cover and simmer 12 to 15 minutes until tender, uncovering for the last 5 minutes if the gravy needs thickening.
  10. Stir in the lime juice, serve the curry over the rice and scatter with the cilantro.

Check labels: Gluten-free when you buy reduced-sodium beef broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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