Prep (20 minutes):

1. Cut the beef:  Trim any excess fat from the beef chuck roast and cut it into 1-inch cubes.

2. Prepare the vegetables: Peel and chop the onions. Mince the garlic and ginger.

3. Measure the spices: In a small bowl, combine the ground turmeric, Greek oregano (or thyme), smoked paprika, whole rosemary leaves, whole thyme leaves, and Vadouvan curry powder.

Cooking (2 hours):

1. Brown the beef: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.  Sear the beef chunks in batches to avoid overcrowding the pot, ensuring even browning on all sides. Remove the browned beef from the pot and set aside on a plate.

2. Sauté the aromatics:  Reduce the heat to medium and add the chopped onions to the pot with the remaining oil. Sauté the onions for 5-7 minutes, or until softened and translucent.

3. Add the ginger and garlic: Stir in the minced ginger and garlic and cook for an additional minute, allowing the flavors to release.

4. Add the spices:  Add the measured spice mixture (turmeric, oregano, paprika, rosemary leaves, thyme leaves, and Vadouvan curry powder) to the pot and stir to coat the onions. Cook for another minute until fragrant.

5. Deglaze the pan (optional): Add a splash of water or red wine to the pot and scrape up any browned bits from the bottom. This deglazing step adds extra flavor to the curry.

6. Add the tomatoes and simmer:  Pour in the diced tomatoes with their juices. Bring to a simmer and cook for 4-5 minutes, allowing the flavors to meld.

7. Return the beef and add coconut milk:  Add the browned beef chunks back to the pot with the simmering tomato mixture.  Pour in the coconut milk and stir to combine.

8. Simmer and adjust consistency: Add enough water (about ½ cup) to just cover the beef. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is fork-tender. You may need to add a little more water during simmering if the curry thickens too much.
   Tip 1:  During simmering, skim off any fat that rises to the surface of the curry for a lighter result (optional).
   Tip 2:  Check for tenderness after 1.5 hours. If the beef is not quite tender, continue simmering for an additional 15-minute intervals.

9. Adjust seasonings: Once the beef is tender, taste the curry and adjust the seasonings with salt to taste.

Serving (10 minutes):

1. Garnish and serve: Transfer the curry to a serving dish. Garnish with fresh coriander leaves. Serve hot with cooked rice or flatbread.

Tips:

• If you don't have Vadouvan curry powder, you can substitute a curry powder blend and add a touch of ground fennel seed and a pinch of ground cloves to achieve a similar flavor profile. Start with 1 teaspoon of curry powder and adjust to your preference.

• For a richer and thicker curry, you can mash a portion of the cooked chickpeas from the can (about ¼ cup) and stir it back into the curry before serving.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.