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This Coconut Beef Korma Curry recipe is made with a pre-made korma spice mix that makes this dish super easy to pull of in the comfort of your home in no time. With the addition of some coconut milk. 

Wanting more amazing curry dishes? Be sure to check out my Egg Curry, Chicken Curry or this Eggplant Curry.

Are you looking for a delicious Beef Korma Curry recipe that you can whip up in a matter of minutes? You just found it!

Loaded with flavorful spices and hearty beef chunks, this divine korma dish is best served with warm basmati rice. Take your taste buds on a tantalizing journey with this easy-to-follow korma recipe.

All you need is 30 minutes, a few simple ingredients and the right technique to master this classic curry dish.

SPICES IN BEEF KORMA CURRY

I use a pre made Korma mix as seen below, which has all the spices in it already. Saving a ton of time when preparing your Korma.  Ground spices: cumin seeds, coriander seeds, ground turmeric, garam masala, ginger, garlic, coriander (cilantro) leaves.

Coconut Beef Curry Korma is a sweet, creamy, and absolutely comforting dish, perfect for a cozy night in.

CAN YOU FREEZE BEEF KORMA CURRY

Defiantly! 

This recipe below will provide you with an easy-to-follow recipe for coconut beef korma, including the essential ingredients, useful tips for creating the perfect dish, and even a few extra ideas for making it your own.

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Coconut Beef Korma Curry Recipe

Yield: 4

Cook Time: 30 minutes

Total Time: 30 minutes

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Ingredients

• 600 grams of beef chuck
• 2 tbsp cooking oil
• 1 large onion
• 6 tbsp meat masala
• 2 tbsp grama masala
• 2 tbsp dried fenugreek leaves
• 2 cups of plain yogurt
• 1 cup of heavy cream
• 4 tbsp coconut milk powder or ground cashews
• 2 tbsp butter
• 2 tbsp grated fresh ginger

Instructions

1. Start by slicing the onion and tomatoes then set aside
2. In a large pot add the cooking oil then the onions, cook them till soft but not browned then remove and add in the beef.
3. Cook the cubed beef till browned on all sides then add in all the spices and butter and sauté another few minutes till fragrant.
4. Add back in the onions sauté till the tomatoes are soft.
5. Add in the yogurt, fresh ginger and remaining ingredients.
6. Bring to a low boil for 3 mins then turn the heat right down to low and cover.
7. Simmer on low heat for 1 hour and serve with Naan bread or rice.

Notes

If desired you can add pureed tomatoes or tomato paste

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 788Total Fat: 52gSaturated Fat: 27gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 249mgSodium: 265mgCarbohydrates: 21gFiber: 3gSugar: 12gProtein: 63g

These calculations are based off Nutritionix

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