Beef Korma
Beef Korma is a rich Indian main course where tender beef simmers in a creamy coconut and ground spice sauce. The Thermomix toasts and grinds coriander and cumin seeds, blends fresh ginger and chillies into a smooth paste, then stirs and cooks everything hands-free. Restaurant-quality curry flavour with minimal effort.
About this recipe
Beef Korma Thermomix TM7 is the answer for anyone searching authentic Indian curry recipes that deliver restaurant-quality results at home with an all-in-one kitchen machine. This dish owes its deep flavour to whole coriander and cumin seeds, toasted in the mixing bowl and ground to a fragrant powder before fresh root ginger, chillies and desiccated coconut are blended into a silky paste. The TM7 then simmers the beef gently in coconut cream and garam masala, stirring continuously so the sauce stays velvety and never sticks. It is an ideal quick weeknight dinner when you crave something warming, yet impressive enough for weekend entertaining with rice and naan. Every layer of spice is built in one bowl, which means less washing up and more time to enjoy this creamy, mildly spiced family favourite.
Preparation tips
- Toast the coriander and cumin seeds until they smell nutty before grinding, as this releases their essential oils and gives the korma sauce a noticeably deeper, more aromatic flavour.
- For a thicker sauce, remove the measuring cup towards the end of cooking so excess moisture evaporates; for a looser consistency, add a splash of water or extra coconut cream before serving.
- Cut the beef into even, bite-sized chunks and trim visible sinew, since uniform pieces cook at the same rate and stay tender rather than turning chewy in the coconut sauce.
Recipe variations
- Vegetarian korma: replace the beef with cubed sweet potato, cauliflower florets and chickpeas, and shorten the cooking time; the coconut and garam masala base stays exactly the same.
- Festive nut korma: add a handful of ground almonds or cashews with the desiccated coconut for a richer, Mughlai-style sauce, and finish with flaked almonds and fresh coriander for a celebratory dinner.
Thermomix TM7 Benefits
- Toasting coriander and cumin seeds directly in the mixing bowl releases their essential oils for a korma with noticeably deeper spice flavour. [Multi-Function]
- Heating the coconut cream at a controlled temperature keeps the sauce silky without the risk of splitting or catching on the base. [Precision Control]
- The TM7 grinds the toasted whole spices into a fine powder in seconds, far quicker and more aromatic than a separate spice mill. [Multi-Function]
- Mixing fresh ginger and chillies into a smooth, even paste saves manual chopping and gives the sauce a consistent heat throughout. [Multi-Function]
- The built-in scale weighs ingredients like garam masala and desiccated coconut straight into the bowl, so ratios stay accurate every time. [Time Savings]
Ingredients
- coriander seeds
- cumin seeds
- garam masala
- fine sea salt
- desiccated coconut
- blanched almonds
- garlic cloves
- fresh root ginger
- vegetable oil
- tomato purée