Beef vindaloo
Spice up your dinner with this flavorful Beef Vindaloo recipe! Made with tender beef, aromatic onions, rich curry paste, and a savory beef broth, this dish delivers a deliciously spicy kick. Serve over basmati rice and top with creamy Greek yogurt and fresh coriander leaves for a perfect balance of flavors. Ready in just about an hour, this recipe is a must-try for any food lover!
- 14 Apr 2024
- Cook time 105 min
- Prep time 15 min
- 4 Servings
- 8 Ingredients
Beef Vindaloo is a flavorful and aromatic Indian curry, originally from Goa, that combines tender beef with a rich blend of spices. It's a popular dish known for its tangy and spicy profile, making it a favorite among curry lovers.
Ingredients:
Instructions:
- Cube the beef into bite-sized pieces.
- Finely chop the onion.
- Rinse the basmati rice under cold water until the water runs clear.
- In a large pot or Dutch oven, melt 2 tablespoons of butter over medium-high heat.
- Add the chopped onions and sauté until they are translucent and golden, about 5-7 minutes.
- Add the cubed beef to the pot and brown on all sides, about 5-8 minutes.
- Stir in 2 tablespoons of curry paste, coating the beef and onions evenly.
- Cook for another 2 minutes to let the flavors meld.
- Pour in 1 cup of beef broth, stirring to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for 45-60 minutes, or until the beef is tender.
- While the beef vindaloo is simmering, prepare the basmati rice.
- In a separate pot, add the rinsed 1/2 cup of basmati rice and 1 cup of water.
- Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, or until the rice is tender and the water is absorbed.
- Remove from heat and let it sit, covered, for another 5 minutes. Fluff with a fork before serving.
- Stir the 1/2 cup of Greek yogurt into the beef vindaloo to create a creamy texture and balance the spices.
- Taste and adjust seasoning if needed.
- Spoon the cooked basmati rice onto plates or into bowls.
- Ladle the beef vindaloo over the rice.
- Garnish with 2 teaspoons of finely chopped coriander leaves.
Tips:
- For extra flavor, marinate the beef in the fridge with a mix of curry paste and yogurt for a few hours or overnight.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking and to avoid burning the spices.
- If the dish is too spicy, add a bit more yogurt to balance the heat.
- Serve the Beef Vindaloo with freshly cooked basmati rice to soak up the delicious sauce.
With its perfect balance of spices and tender beef, Beef Vindaloo is sure to be a hit at your dining table. Pair it with basmati rice and a side of cooling Greek yogurt to complete this comforting and satisfying meal. Enjoy the robust flavors and the wonderful aroma it brings to your home.
| Nutrition Facts | |
|---|---|
| Serving Size | 400 grams |
| Energy | |
| Calories 800kcal | 32% |
| Protein | |
| Protein 70g | 48% |
| Carbohydrates | |
| Carbohydrates 12g | 3% |
| Fiber 0.90g | 2% |
| Sugar 3.55g | 4% |
| Fat | |
| Fat 50g | 59% |
| Saturated 20g | 69% |
| Cholesterol 290mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 270mg | 49% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.48mg | 37% |
| Vitamin B3 11mg | 67% |
| Vitamin B6 0.77mg | 45% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 4.77ug | 199% |
| Vitamin C 3.68mg | 4% |
| Vitamin E 1.24mg | 8% |
| Vitamin K 9ug | 8% |
| Minerals | |
| Calcium, Ca 88mg | 6% |
| Copper, Cu 0.25mg | 0% |
| Iron, Fe 6mg | 56% |
| Magnesium, Mg 54mg | 14% |
| Phosphorus, P 490mg | 39% |
| Potassium, K 720mg | 21% |
| Selenium, Se 70ug | 128% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 16mg | 149% |
| Water | |
| Water 260g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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