What are the main ingredients in Spicy Beef Vindaloo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Spicy Beef Vindaloo?

Calories: 895, Carbs: 107 grams, Fat: grams, Protein: 51.8 grams, Sugar: 18.8 grams, Salt: 1321 grams

How do I prepare Spicy Beef Vindaloo?

NICE RICE: Return the pot to medium heat with the rinsed rice and 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. TIME FOR A TOAST: Roughly chop the nut & noodle mix and place in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SPICE & ALL THINGS NICE: When the onion and carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 300ml of water. Bring to a boil. Lower the heat and simmer until slightly reduced, 10-15 minutes. Season and add a sweetener. POPPING POPS: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. EAT IT UP: Bowl up the fluffy rice and the delicious vindaloo curry. Dollop over the raita. Serve the sambal and the crispy poppadoms on the side. Scatter over the toasted noodles & cashews and there you have it! SENSATIONAL SAMBAL: While the curry is simmering, add the diced tomato and the remaining onion (to taste) to a bowl. Toss with the grated carrot, a drizzle of olive oil, and seasoning, and set aside. FRAGRANT FRY-UP: Pat the beef pieces dry with paper towel. Return the pot to medium-high heat with a drizzle of oil. When hot, fry the beef pieces until browned, 2-3 minutes (shifting occasionally). Add the diced carrot and ½ the diced onion. Fry until starting to soften, 4-5 minutes (shifting occasionally).

What should be prepared from my kitchen to make Spicy Beef Vindaloo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Spicy Beef Vindaloo

Get ready for a yummy kick of flavour with this spicy number. Notes of rich, zingy tomato, fried garlic, and warming Indian spices come together in this memorable beef curry. The heat is balanced with a cooling raita and fresh sambal on the side. So, grab a crispy poppadom and start scooping!

Spicy Beef Vindaloo

with a poppadom, raita & cashew nuts

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

Beef
Carrot
Chilli
Free-range Beef Rump Strips
Garlic Heads
Nuts & Noodles
Onion
Onions
Plum Tomato
Poppadom
Poppadoms
Raita
Spice & All Things Nice Durban Curry Paste
Tomato Passata
Vindaloo Spice
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

TIME FOR A TOAST
Roughly chop the nut & noodle mix and place in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NICE RICE
Return the pot to medium heat with the rinsed rice and 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRAGRANT FRY-UP
Pat the beef pieces dry with paper towel. Return the pot to medium-high heat with a drizzle of oil. When hot, fry the beef pieces until browned, 2-3 minutes (shifting occasionally). Add the diced carrot and ½ the diced onion. Fry until starting to soften, 4-5 minutes (shifting occasionally).
SPICE & ALL THINGS NICE
When the onion and carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 150ml of water. Bring to a boil. Lower the heat and simmer until slightly reduced, 10-15 minutes. Season and add a sweetener.
SENSATIONAL SAMBAL
While the curry is simmering, add the diced tomato and the remaining onion (to taste) to a bowl. Toss with the grated carrot, a drizzle of olive oil, and seasoning, and set aside.
POPPING POPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
EAT IT UP
Bowl up the fluffy rice and the delicious vindaloo curry. Dollop over the raita. Serve the sambal and the crispy poppadom on the side. Scatter over the toasted noodles & cashews and there you have it!

Nuts & Noodles - 20ml
White Basmati Rice - 75ml
Free-range Beef Rump Strips - 150g
Carrot - 120g
Onion - 1
Vindaloo Spice - 10ml
Spice & All Things Nice Durban Curry Paste - 20ml
Garlic Heads - 1
Chilli. - 1
Tomato Passata - 100g
Plum Tomato - 1
Poppadom - 1
Raita - 30ml

Download the Recipe

Serves 2

TIME FOR A TOAST
Roughly chop the nut & noodle mix and place in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NICE RICE
Return the pot to medium heat with the rinsed rice and 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRAGRANT FRY-UP
Pat the beef pieces dry with paper towel. Return the pot to medium-high heat with a drizzle of oil. When hot, fry the beef pieces until browned, 2-3 minutes (shifting occasionally). Add the diced carrot and ½ the diced onion. Fry until starting to soften, 4-5 minutes (shifting occasionally).
SPICE & ALL THINGS NICE
When the onion and carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 300ml of water. Bring to a boil. Lower the heat and simmer until slightly reduced, 10-15 minutes. Season and add a sweetener.
SENSATIONAL SAMBAL
While the curry is simmering, add the diced tomato and the remaining onion (to taste) to a bowl. Toss with the grated carrot, a drizzle of olive oil, and seasoning, and set aside.
POPPING POPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
EAT IT UP
Bowl up the fluffy rice and the delicious vindaloo curry. Dollop over the raita. Serve the sambal and the crispy poppadoms on the side. Scatter over the toasted noodles & cashews and there you have it!

Nuts & Noodles - 40ml
White Basmati Rice - 150ml
Free-range Beef Rump Strips - 300g
Carrot - 240g
Onion - 1
Vindaloo Spice - 20ml
Spice & All Things Nice Durban Curry Paste - 40ml
Garlic Heads - 1
Chilli. - 1
Tomato Passata - 200g
Plum Tomato - 1
Poppadoms - 2
Raita - 60ml

Download the Recipe

Serves 3

TIME FOR A TOAST
Roughly chop the nut & noodle mix and place in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NICE RICE
Return the pot to medium heat with the rinsed rice and 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRAGRANT FRY-UP
Pat the beef pieces dry with paper towel. Return the pot to medium-high heat with a drizzle of oil. When hot, fry the beef pieces until browned, 3-4 minutes (shifting occasionally). Add the diced carrot and ½ the diced onion. Fry until starting to soften, 6-7 minutes (shifting occasionally).
SPICE & ALL THINGS NICE
When the onion and carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 450ml of water. Bring to a boil. Lower the heat and simmer until slightly reduced, 15-20 minutes. Season and add a sweetener.
SENSATIONAL SAMBAL
While the curry is simmering, add the diced tomato and the remaining onion (to taste) to a bowl. Toss with the grated carrot, a drizzle of olive oil, and seasoning, and set aside.
POPPING POPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
EAT IT UP
Bowl up the fluffy rice and the delicious vindaloo curry. Dollop over the raita. Serve the sambal and the crispy poppadoms on the side. Scatter over the toasted noodles & cashews and there you have it!

Nuts & Noodles - 60ml
White Basmati Rice - 225ml
Free-range Beef Rump Strips - 450g
Carrot - 360g
Onions - 2
Vindaloo Spice - 30ml
Spice & All Things Nice Durban Curry Paste - 60ml
Garlic Heads - 1
Chilli. - 1
Tomato Passata - 300g
Plum Tomato - 1
Poppadoms - 3
Raita - 90ml

Download the Recipe

Serves 4

TIME FOR A TOAST
Roughly chop the nut & noodle mix and place in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
NICE RICE
Return the pot to medium heat with the rinsed rice and 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
FRAGRANT FRY-UP
Pat the beef pieces dry with paper towel. Return the pot to medium-high heat with a drizzle of oil. When hot, fry the beef pieces until browned, 3-4 minutes (shifting occasionally). Add the diced carrot and ½ the diced onion. Fry until starting to soften, 6-7 minutes (shifting occasionally).
SPICE & ALL THINGS NICE
When the onion and carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 600ml of water. Bring to a boil. Lower the heat and simmer until slightly reduced, 15-20 minutes. Season and add a sweetener.
SENSATIONAL SAMBAL
While the curry is simmering, add the diced tomato and the remaining onion (to taste) to a bowl. Toss with the grated carrot, a drizzle of olive oil, and seasoning, and set aside.
POPPING POPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
EAT IT UP
Bowl up the fluffy rice and the delicious vindaloo curry. Dollop over the raita. Serve the sambal and the crispy poppadoms on the side. Scatter over the toasted noodles & cashews and there you have it!