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Bombay Beef Curry (Stove Top and Instant Pot)

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Heavenly Bombay Beef Curry - tender pieces of beef in a delicious aromatic curry sauce.

bombay beef curry in a pan with spoon

This yummy recipe that was previously published on Slimming Eats has been improved and updated

If this one curry you make from this site, make it this Bombay Beef Curry, it is seriously yummy and a dish that the whole family will sit down and enjoy.

Delicious melt in your mouth piece of beef in a rich silky vegetable curry sauce with the slight creaminess from Coconut milk. It really is a winner when it comes to curry recipes.

I do use a food processor for chopping up the vegetables for this Bombay Beef Curry, it helps to thicken the sauce as well as keeping the vegetables nice and small which is great if you have any fussy ones in your house. Feel free to chop by hand though too, a food processor is a bonus but not a necessity when it comes to this tasty recipe.

close up of Bombay beef curry in pan

Pair this Bombay beef curry up with some other delicious Indian side dishes, such as:

or head on over to my FULL RECIPE INDEX with over 850+ delicious Slimming World Recipes fully searchable by meal type, ingredients, syn value etc

Bombay beef curry in a pan with rice and coriander in background

Best part of all is that this can be cooked stovetop or in an Instant Pot? (pressure cooker)

Never heard of an Instant Pot? – you are seriously missing out. It is the best kitchen gadget I have purchased. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.

It’s a 7in1 cooker, and it slow cooks, pressure cooks, saute’s, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven’t tried that yet). Things that would normally take hours can be cooked in minutes and the meat is usually so tender. 

Wondering what else you can make in an Instant Pot (pressure cooker)? Check out my Instant Pot Recipes 

Looking for some additional support on your weight loss journey? Did you know Slimming Eats has a friendly Slimming World Facebook Support Group where you can get daily meal ideas and recipe ideas? Come and check us out, we’d love to have you join us.

How can I add a ⅓ speed foods to this Bombay Beef Curry?

There are already some hidden vegetables in this Bombay Beef Curry such as finely chopped onion, carrots and zucchini which add lots of speed to this dish, but if you want to increase your speed foods even further or are doing a Slimming World SP day, how about serving alongside this Roasted Cauliflower Rice instead of regular rice - yum!!

bombay beef curry in white bowl with rice and coriander, pan visible in background

What Kitchen Items do I need to make this Bombay Beef Curry?

close up of Bombay beef curry in white bowl with rice and coriander.

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Bombay Beef Curry (Stove Top and Instant Pot)

Bombay Beef Curry (Stove Top and Instant Pot)

Yield: 4
Prep Time: 15 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 55 minutes

Heavenly Bombay Beef Curry - tender pieces of beef in a delicious aromatic curry sauce.

Ingredients

  • 600g (21oz) of stewing beef (raw)
  • 1 large onion
  • 3 cloves of garlic
  • 1 tbs of freshly​ grated ginger
  • 2 carrots
  • 1 zucchini
  • 2 tbs of tomato paste
  • 400g (14oz) of chopped tomatoes
  • 200ml of beef stock
  • 2 tsp of cumin seeds
  • 1 tbs of ground coriander
  • 1-2 fresh red chillies​, chopped (can add more or less depending on you desired spice level)
  • 1 tsp of turmeric
  • ¼ cup (60ml) of coconut milk (canned) - 5 syns
  • fresh coriander, chopped
  • cooking oil spray
  • salt and black pepper

Instructions

Stove Top:

  1. Add onion, carrot and garlic to food processor and pulse a couple of times until very finely chopped (or can chop finely by hand)
  2. Spray a deep pot with come cooking oil spray
  3. Add the onion, garlic, carrot and ginger and fry for a few minutes until softened.
  4. Add in the beef, red chilli, spices and tomato paste and mix till well combined.
  5. Add in the chopped tomatoes and stock
  6. Add zucchini to food processor and pulse until finely chopped (or finely chop by hand), add this in the pan.
  7. Stir to combine, bring to a boil, then cover and simmer for 1.5 hours until the meat is lovely and tender.
  8. Stir in the coconut milk until the sauce looks lovely and silky.
  9. Season as needed with salt and black pepper
  10. Serve with your choice of sides and some chopped coriander (cilantro)

Instant Pot/Pressure Cooker:

  1. Set instant pot to saute mode, spray inner pot with cooking oil spray.
  2. Add onion, carrot and garlic to food processor and pulse a couple of times until very finely chopped (or can chop finely by hand)
  3. Add the onion, garlic, carrot and ginger and fry for a few minutes until softened.
  4. Add in the beef, red chilli, spices and tomato paste and mix till well combined.
  5. Add in the chopped tomatoes and stock
  6. Add zucchini to food processor and pulse until finely chopped (or finely chop by hand), add this into the inner pan.
  7. Stir to make sure it is all combined.
  8. Add lid (close valve if not self sealing), set Instant Pot to manual high pressure for 20 minutes, and allow pressure to release naturally for 10 minutes, then release any remaining pressure.
  9. Remove lid and set Instant Pot to sauté mode, add in coconut milk and stir until sauce appears silky.
  10. Season as needed with salt and black pepper
  11. Serve with your choice of sides and some chopped coriander (cilantro)

Notes

This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly

  • Extra Easy - 1.5 Syns per serving
  • Original/SP - 1.5 Syns per serving
  • WW Smart Points - 5 per serving

*Suitable for freezing

I recommend using regular coconut milk and not light. Aubergine (or eggplant is another great vegetable to add to this delicious curry)

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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 283Total Fat 9.4gSaturated Fat 4.6gCholesterol 95mgSodium 352mgCarbohydrates 14.4gFiber 3.3gSugar 8.8gProtein 36.4g

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© Siobhan (Slimming Eats)
Cuisine: Indian / Category: Main

Bombay beef curry in white bowl with rice and coriander, pan visible in background pin

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Comments

  1. Matthew Wilde says

    Just had this for tea, it was very nice. I was tempted not to put the coconut milk in so that it was syn free, but I think the coconut milk made it.

    Yummie - thanks.

  2. Anonymous says

    Just made this curry for my mum, dad, and myself. We were fighting over the leftovers in the pan! So so tasty! Thanks for this! Will definitely be making it again x

  3. Honcho-SFX says

    Can you make this in the slow cooker? And did you just have it on it's own like a soup, or with rice?

  4. Anonymous says

    yes this will work well in a slow cooker. I did serve mine with rice, but you could serve it with any side you like. Enjoy!!

  5. Honcho-SFX says

    thanks! Am going to make it this week!

  6. Susan Kennard-Fanning says

    So I said to the husband one Friday night, Chinese or Indian tomorrow night? He said he fancied a lamb rogan Josh. So I got on slimming eats looking for a lamb curry. Into the slow cooker it went Saturday morning and Saturday night was curry night! Happy husband!

  7. Shevy (Slimming Eats) says

    So glad it was a hit. I love curries and may be a little biased, but I think I have some winners on here 😉

  8. N Smith says

    Could you use coconut yoghurt instead of coconut milk do you think, to save on Syns

  9. Shevy (Slimming Eats) says

    I wouldn’t, you won’t get that silkyness to the sauce or the same flavour. It’s such a small amount of syns when divided into portions

  10. Vicki Wodehouse says

    Made this with chicken and omitted the coconut milk, was hot hot hot I added a handful of diced frozen veg to make it healthier better than local take away, really appreciate your inspiration thank you

  11. Justin says

    Wow! Seriously so simple and so amazing!
    I didn’t use the zucchini (as I hate them) and added more coconut milk. - UNBELIEVABLY GOOD
    thank you

  12. Pauline says

    Hi Siobahn, what do you do with the leftover coconut milk..it seems such a waste to just throw it away..

  13. Shevy (Slimming Eats) says

    I use it in one of my other recipes or freeze it for another day 🙂

  14. Sandra says

    Didn’t change a thing followed as printed ... just perfect ! Thank you Siobhan

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