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Beef Vindaloo Recipe

Our beef vindaloo curry makes a traditional Indian stew dish with deep red sauce and big curry flavors in just 40 minutes.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Keyword: beef vindaloo, beef vindaloo recipe, how to make beef vindaloo, vindaloo sauce
Servings: 4 servings
Calories: 496kcal
Author: Luna Regina

Ingredients

  • 18 oz beef chuck cubed
  • 1 tbsp olive oil
  • 2 tbsp garlic chopped
  • 2 tsp ginger chopped
  • 4 oz onion chopped
  • 1 tbsp Hunt's tomato paste
  • 2 oz tomatoes chopped
  • 1 tbsp cider vinegar
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tsp garam masala
  • 1/2 tsp coriander powder
  • 1/2 tsp ground pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cardamom
  • 1/2 tsp ground turmeric
  • 1/2 tbsp brown sugar
  • 1/2 tsp salt
  • 1 tbsp traditional Dijon mustard
  • 1 tsp paprika
  • 1 tbsp all-purpose flour
  • 2 1/2 tsp sriracha
  • 1 cup unsalted chicken broth
  • 2 tbsp coriander chopped
  • 4 cups cooked basmati rice from 4 cups uncooked

Instructions

  • Heat 1 tbsp olive oil in a skillet over medium heat. Stir in 2 tbsp garlic and 2 tsp ginger and cook for 30 seconds until fragrant.
    Step 1: Sauté the garlic and ginger.
  • Add 4 oz onion and stir fry for 2 minutes or until the onion slices are soft and turn translucent.
    Step 2: Cook the onion.
  • Add 1 tbsp tomato paste to the skillet, occasionally stirring to combine, for about 30 seconds.
    Step 3: Stir in the tomato paste.
  • Add 2 oz chopped tomatoes and cook for another 1 minute.
    Step 4: Add the chopped tomatoes.
  • Add 18 oz beef chuck and season with 1 tbsp cider vinegar, 1/2 tsp cumin, 1/2 tsp chili powder, 1 tsp garam masala, 1/2 tsp coriander powder, 1/2 tsp pepper, 1/2 tsp cinnamon, 1/4 tsp cardamom, 1/2 tsp turmeric, 1/2 tbsp brown sugar, 1/2 tsp salt, 1 tbsp mustard, 1 tsp paprika, 1 tbsp flour, and 2 1/2 tsp sriracha. Stir and cook for 5 minutes.
    Step 5: Add the beef and season the mixture.
  • Pour in 1 cup chicken broth and bring to a boil. Then reduce heat to low and simmer until the beef is tender, about 12 minutes.
    Step 6: Pour in the chicken broth. Simmer until tender.
  • Garnish with 2 tbsp chopped coriander. Serve hot over steamed rice.
    Step 7: Garnish and serve.

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 65g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 547mg | Potassium: 742mg | Fiber: 4g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 5mg