Beef Vindaloo

6
Servings
25m
Prep Time
125m
Cook Time
2h 30m
Ready In


"From Recipes + June '17."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (490.7 g)
  • Calories 674
  • Total Fat - 39.1 g
  • Saturated Fat - 13.7 g
  • Cholesterol - 158.3 mg
  • Sodium - 226 mg
  • Total Carbohydrate - 41 g
  • Dietary Fiber - 4.6 g
  • Sugars - 12.4 g
  • Protein - 39.6 g
  • Calcium - 161.8 mg
  • Iron - 4.3 mg
  • Vitamin C - 30.5 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a large heavy based saucepan over high heat and cook beef, in batches, for 2 minutes or until browned and then transfer to a heatproof plate.

Step 2

Add onion, garlic and ginger to pan and cook and stir for 3 minutes or until onion is soft and then stir in curry paste, cook and stir for 30 seconds or until fragrant.

Step 3

Return beef to pan, along with the tomatoes, coconut milk, boiling water, crumbled stock cube and chilli flakes and bring to the boil and then reduce heat and simmer covered for 1 hour.

Step 4

Add the orange sweet potato and eggplant to pan and simmer, covered, for 30 minutes and then uncover, simmer, stirring occasionally for 25 minutes or until beef is tender.

Step 5

Serve curry with naan bread, salad leaves, yoghurt and lime wedges, if using.

Tips & Variations


No special items needed.

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