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Beef vindaloo
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Prep Time:
10 minutes
Cook Time:
135 minutes
Total Time:
145 minutes
Tender slow-cooked beef vindaloo served with fragrant basmati rice and spicy sliced chilli.
Ingredients:
  • 600g Gravy Beef, cut into 3cm pieces
  • 1 brown onion, coarsely chopped
  • 150g curry paste
  • 400g can diced tomatoes
  • 1 large sweet potato, peeled, coarsely chopped
Instructions:
  • Preheat a large non-stick casserole pan over medium-high heat. Sear the beef in 3 batches, turning occasionally, for 3 mins or until nicely browned. Transfer to a bowl. Saute the onion in the same pan for 5 mins or until softened. Stir in the curry paste and cook for 1 min until fragrant.
  • Add the beef back to the pan along with the tomato and 1 cup (250ml) water. Bring to a boil, then cover and simmer over low heat for 1 hour and 40 minutes, stirring occasionally.
  • Place the sweet potato in the pot and cook covered for 20 minutes, or until the beef is tender and the sweet potato is fully cooked. Season to taste.

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