Slow-Braised Spiced Beef Curry with Roasted Pumpkin and Warm Garlic Naan

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Nutrition (Per Serving, approx. 1/8 of recipe)

Please note: Nutritional values are estimates and do not include naan bread.

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Ingredients

For the Braised Beef Curry

• 3 lbs (1.4 kg) beef chuck, cut into 2-inch chunks

• 2 tbsp vegetable oil or ghee, divided

• 2 large yellow onions, thinly sliced

• 6 cloves garlic, minced

• 2 tbsp fresh ginger, grated

• 2 tbsp tomato paste

• 1 (14 oz) can full-fat coconut milk

• 2 cups beef stock, low-sodium

• 2 tbsp fish sauce (or soy sauce for a non-fish version)

• 1 tbsp brown sugar

• 2 cinnamon sticks

• 4 green cardamom pods, lightly crushed

• 4 whole cloves

• 1 star anise

For the Spice Blend

• 2 tbsp ground cumin

• 1 tbsp ground coriander

• 1 ½ tsp ground turmeric

• 1 tsp cayenne pepper (adjust to taste)

• 1 tbsp garam masala (added at the end)

For the Roasted Pumpkin

• 1 small sugar pumpkin or butternut squash (about 2 lbs), peeled, seeded, and cut into 1 ½-inch wedges

• 2 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp ground cumin

For the Warm Garlic Naan

• 4 large pieces of store-bought or homemade naan

• 4 tbsp unsalted butter, melted

• 3 cloves garlic, minced

• ¼ cup fresh cilantro, chopped (for garnish)

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Instructions

Step 1: Prepare the Beef and Aromatics

Preheat your oven to 325°F (165°C). Pat the beef chuck chunks completely dry with paper towels—this is essential for a good sear. Season generously with salt and pepper. Heat 1 tablespoon of oil in a large, heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef for 4–5 minutes per side, until a deep brown crust forms. Transfer the seared meat to a plate and set aside.

Step 2: Build the Base

Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the pot along with the sliced onions. Cook for 10–12 minutes, stirring occasionally, until the onions are soft and deeply caramelized. Add the garlic and ginger and cook for 1 minute until fragrant. Stir in the tomato paste, ground cumin, ground coriander, turmeric, and cayenne. Cook for 1 minute more, allowing the spices to bloom.

Step 3: Deglaze and Combine

Pour in a splash of beef stock and scrape the bottom of the pot with a wooden spoon to release the browned bits (fond). Add the remaining beef stock, coconut milk, fish sauce, brown sugar, cinnamon sticks, cardamom, cloves, and star anise. Return the seared beef and any accumulated juices to the pot. Bring the liquid to a simmer.

Step 4: Braise

Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2 ½ to 3 hours, until the beef is fork-tender and easily shreds. After 2 hours, check the liquid level; if it seems too thin, you can leave the lid slightly ajar for the final 30 minutes to allow it to reduce.

Step 5: Roast the Pumpkin

About 45 minutes before the curry is finished, increase the oven temperature to 425°F (220°C). Line a baking sheet with parchment paper. Toss the pumpkin wedges with olive oil, salt, pepper, and cumin. Arrange them in a single layer and roast for 25–30 minutes, flipping once halfway, until tender and the edges are caramelized.

Step 6: Finish the Curry

Remove the Dutch oven from the oven. Place it over low heat on the stovetop. Fish out and discard the cinnamon sticks, cardamom pods, cloves, and star anise. Stir in the garam masala—adding it at the end preserves its fragrant, floral notes. Taste and adjust seasoning with salt or a squeeze of lime juice for brightness. If you prefer a thicker sauce, use a slotted spoon to transfer the solids to a bowl and simmer the liquid for 5–10 minutes before combining again.

Step 7: Prepare the Garlic Naan

While the curry finishes, prepare the naan. In a small bowl, mix the melted butter with the minced garlic. Brush the mixture generously over each piece of naan. Warm the naan in a dry skillet over medium-high heat for 30 seconds per side, or wrap in foil and warm in the oven for 5 minutes.

Step 8: Assemble and Serve

Spoon the rich, spiced beef curry into a large, shallow bowl. Arrange the golden roasted pumpkin wedges on top or alongside. Scatter generously with fresh cilantro. Serve immediately with the warm garlic naan for scooping up every last drop of sauce.