When you’re cooking the diced onion, don’t rush things. Cooking them until they’ve caramelized brings out SO much flavor and really makes a difference in the sauce. If you notice the onions start to burn, add 1-2 tablespoons of water to slow the process.
I mentioned before you can skip the cayenne entirely if you’re cooking for someone with a low spice tolerance. You can also serve your beef vindaloo with a dollop or two of plain Greek yogurt. It’ll help cut through the heat, and it adds a really nice creaminess to the dish. I also recommend serving it with a side of basmati rice and some warm naan, too.
I hope you love this recipe as much as we did! Be sure to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Beef Vindaloo
Prep: 20minutes minutes
Cook: 1hour hour 30minutes minutes
Total: 1hour hour 50minutes minutes
This delicious one-skillet curry delivers all the rich depth, flavor, and spice you expect from restaurant beef vindaloo. It’s almost hard to believe it’s homemade!
Ingredients
For the Beef
▢2 pounds beef chuck see Notes
▢1 teaspoon salt
▢½ teaspoon freshly cracked black pepper
▢3 tablespoons neutral oil
For the Sauce
▢1 medium onion chopped
▢3 cloves garlic minced
▢2 teaspoons garam masala
▢2 teaspoons cumin
▢1 teaspoon paprika
▢1 teaspoon turmeric
▢½ teaspoon ground mustard
▢½ teaspoon cayenne pepper omit for more mild flavor
▢½ teaspoon ground ginger
▢½ teaspoon cinnamon
▢2 tablespoons tomato paste
▢¼ cup apple cider vinegar
▢1 cup low-sodium beef stock plus more as needed
To Serve (All Optional)
▢cooked basmati rice
▢warmed naan
▢plain Greek yogurt
Equipment
Sharp knife
Cutting board
Large bowl
Large skillet with lid or heavy-bottomed pot with lid
large wooden spoon or spatula
large plate or bowl
When you’re cooking the diced onion, don’t rush things. Cooking them until they’ve caramelized brings out SO much flavor and really makes a difference in the sauce. If you notice the onions start to burn, add 1-2 tablespoons of water to slow the process.
I mentioned before you can skip the cayenne entirely if you’re cooking for someone with a low spice tolerance. You can also serve your beef vindaloo with a dollop or two of plain Greek yogurt. It’ll help cut through the heat, and it adds a really nice creaminess to the dish. I also recommend serving it with a side of basmati rice and some warm naan, too.
I hope you love this recipe as much as we did! Be sure to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Beef Vindaloo
Prep: 20minutes minutes
Cook: 1hour hour 30minutes minutes
Total: 1hour hour 50minutes minutes
This delicious one-skillet curry delivers all the rich depth, flavor, and spice you expect from restaurant beef vindaloo. It’s almost hard to believe it’s homemade!
Ingredients
For the Beef
▢2 pounds beef chuck see Notes
▢1 teaspoon salt
▢½ teaspoon freshly cracked black pepper
▢3 tablespoons neutral oil
For the Sauce
▢1 medium onion chopped
▢3 cloves garlic minced
▢2 teaspoons garam masala
▢2 teaspoons cumin
▢1 teaspoon paprika
▢1 teaspoon turmeric
▢½ teaspoon ground mustard
▢½ teaspoon cayenne pepper omit for more mild flavor
▢½ teaspoon ground ginger
▢½ teaspoon cinnamon
▢2 tablespoons tomato paste
▢¼ cup apple cider vinegar
▢1 cup low-sodium beef stock plus more as needed
To Serve (All Optional)
▢cooked basmati rice
▢warmed naan
▢plain Greek yogurt
Equipment
Sharp knife
Cutting board
Large bowl
Large skillet with lid or heavy-bottomed pot with lid
large wooden spoon or spatula
large plate or bowl
