Beef & Coconut Curry served With Homemade Naan

My husband likes to cook as much as I do and especially loves to hustle up a great curry!
This is one recipe that just has so much flavour and a nice bit of spice to it! He chopped some chillies into it, but I found that just put it over the edge for me, so had to move them to one side, but if you don’t mind the heat, go for it!

For many years, I have been making my own naan bread, which just has so much more awesomeness than store bought. Its fresher, had better texture and pillowiness. Just a note of warning, unless you like fire fighters dropping by of course, these can rise when under the broiler, which subsequently has them touching the heat and catching fire! So watch them closely or put them lower down.

WINE NOTE: Some people would just have a cold beer with this, but Negroamara is a go to wine for me with this kind of dish!

So lets start with the naan, as they take a while to make. You can put them in the bread machine on the dough setting if you wish! I often half the recipe as it is a lot of dough just for two of us! Even halved down, I freeze half the dough.

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
1/4 cup butter, melted

Place all the ingredients in a bread making machine and put on dough setting. When ready, beat down with your fist then roll into flat breads.


In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Beat down the dough with your fist. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. Roll out into flat breads

To broil;

When curry is ready, preheat the broiler/ grill at high heat. Sprinkle the naans with water on the upper side and broil/ grill for a minute or two. turn and sprinkle with water and broil/ grill for another minute or two.


750g/ 1lb 10oz onions finely chopped
2 tbsp Rapeseed Oil
200ml /7 fl oz Greek Yogurt
6 cloves garlic
3 tbsp tomato puree
2 pieces of ginger both thumb length, peeled and finely chopped
15 curry leaves (if dried soak in water for 15 mins)
1 tsp ground cumin
2 heaped tbsp ground coriander
3 heaped tsp chilli powder
1 tsp ground turmeric
500g/ 1lb 2 oz rump steak
1 tsp garam masala
1  400ml/14 fluid oz can coconut milk
2 fresh green chillies slit length-ways into aprox 4 strips
Coarse sea salt

Put the onions in a food processor and whiz to a smooth paste. Pour into a dutch oven or large cast iron skillet. Put in the yogurt, garlic, tomato puree, ginger, curry leaves and spices. Stir to blend. Stir in the beef. Cover tightly and cook on a medium heat for approx 5 minutes, stirring regularly. When the oil separates and the beef is tender, season with salt to taste.

Whisk the garam masala into the coconut milk, until smooth. Pour into the dutch oven or skillet and add the green chillies and simmer for approx 8 minutes. Check seasoning and serve immediately.