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Spicy Beef Vindaloo

Spicy Beef Vindaloo

Spice up your dinner with a flavorful Spicy Beef Vindaloo recipe. Easy to make, bold flavors, and perfect for any occasion. Try it tonight!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g beef shoulder or chuck, cut into bite-sized cubes
  • 3 tablespoons vegetable oil
  • 2 onions, finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 cm fresh ginger, grated
  • 3 tablespoons non-alcoholic cider vinegar
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon turmeric
  • 1 teaspoon chili powder (adjust to taste)
  • 300 ml water

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring spoons and cups
  • Fresh cilantro

Method
 

  1. Heat the oil in a large skillet over medium heat and cook the chopped onions until golden brown.
  2. Add the garlic and ginger, stirring frequently for about 2 minutes.
  3. Add the beef cubes to the pan and sear until browned on all sides.
  4. Pour in the cider vinegar and tomato paste, stirring to coat the beef.
  5. Sprinkle in the cumin, coriander, turmeric, chili powder, and salt, mixing well for 2 minutes.
  6. Add the water, bring to a boil, then lower the heat and cover the pan.
  7. Let it simmer gently for an hour, stirring occasionally.
  8. Serve with basmati rice or warm naan, garnished with fresh cilantro if desired.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 4gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

Toast whole spices like cumin seeds before grinding for enhanced flavor. Customize your heat level by adjusting the amount of chili powder used. For storage, let the dish cool completely before placing in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months.
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