Beef Vindaloo Recipe

Name: Beef Vindaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg chuck steaks or 1 kg blade steak; 1 teaspoon black mustard seeds; 1 teaspoon cumin seed; 1 teaspoon ground coriander; 2 teaspoons curry powder; 1 teaspoon grated fresh ginger; 2 cloves garlic, crushed; 3 teaspoons vindaloo curry paste; 1 1/2 tablespoons apple cider vinegar; 1 tablespoon oil; 1 tablespoon oil, extra; 300 g onions, sliced (2 medium); 410 g canned tomatoes; 425 g canned tomato puree

Servings: persons

1 kg chuck steaks or 1 kg blade steak
1 teaspoon black mustard seeds
1 teaspoon cumin seed
1 teaspoon ground coriander
2 teaspoons curry powder
1 teaspoon grated fresh ginger
2 cloves garlic, crushed
3 teaspoons vindaloo curry paste
1 1/2 tablespoons apple cider vinegar
1 tablespoon oil
1 tablespoon oil, extra
300 g onions, sliced (2 medium)
410 g canned tomatoes
425 g canned tomato puree

1
Cut steak into 3cm cubes.
2
Heat both seeds in dry pan, stirring until they pop, taking care not to burn; cool.
3
Combine seeds, steak, coriander, curry powder, ginger, garlic, paste, vinegar and oil in bowl, mix well; cover, refrigerate overnight.
4
Heat extra oil in pan, add onions, cook, stirring, until soft.
5
Add steak mixture, cook stirring, about 10 minutes.
6
Stir in undrained crushed tomatoes and puree, simmer, covered, about 50 minutes or until steak is tender.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 kg chuck steaks or 1 kg blade steak, 1 teaspoon black mustard seeds, 1 teaspoon cumin seed, 1 teaspoon ground coriander, and more.

Yes, Beef Vindaloo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Vindaloo

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