Get ready for a yummy kick of flavour with this spicy number. Notes of rich, zingy tomato, fried garlic & warming Indian spices come together in this memorable beef curry. The heat is balanced with a cooling raita & fresh sambal on the side. So, grab a crispy poppadom and start scooping!
Spicy Beef Vindaloo
Spicy Beef Vindaloo
with a poppadom, raita & cashew nuts
Hands on Time: 20 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Beef
- Beef Schnitzel (without crumb)
- Carrot
- Cashew Nuts
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Poppadom/s
- Poppadoms
- Raita
- Spice & All Things Nice Durban Curry Paste
- Tomato
- Tomato Passata
- Tomatoes
- Vindaloo Spice
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Seasoning (salt & pepper)
TIME FOR A TOAST
Place the cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
FRAGRANT FRY-UP
Return the pot to high heat with a drizzle of oil. Pat the Beef pat dry with paper towel and cut into bite-sized pieces. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pot and season.
SPICE & ALL THINGS NICE
Return the pot to medium-high heat with a drizzle of oil (if necessary). Fry the diced Carrot and ½ the onion until starting to soften, 4-5 minutes (shifting occasionally). Add the vindaloo spice, the curry paste, the garlic, and the chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Bring to a boil. Lower the heat a little and simmer until slightly reduced, 10-15 minutes. In the final 1-2 minutes add back the beef and a sweetener. Season.
SENSATIONAL SAMBAL
While the curry is simmering, place the Tomato, the remaining onion (to taste), the grated Carrot, and a drizzle of olive oil in a bowl. Mix until combined, season 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. Alternatively, air-fry at 180°C until crispy, 3-4 minutes.
EAT IT UP
Bowl up the delicious vindaloo curry. Dollop over the Raita. Serve the sambal and the crispy Poppadoms on the side. Scatter over the cashews and there you have it!
TIME FOR A TOAST
Place the cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
FRAGRANT FRY-UP
Return the pot to high heat with a drizzle of oil. Pat the Beef pat dry with paper towel and cut into bite-sized pieces. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pot and season.
SPICE & ALL THINGS NICE
Return the pot to medium-high heat with a drizzle of oil (if necessary). Fry the diced Carrot and ½ the onion until starting to soften, 4-5 minutes (shifting occasionally). Add the vindaloo spice, the curry paste, the garlic, and the chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Bring to a boil. Lower the heat a little and simmer until slightly reduced, 10-15 minutes. In the final 1-2 minutes add back the beef and a sweetener. Season.
SENSATIONAL SAMBAL
While the curry is simmering, place the Tomato, the remaining onion (to taste), the grated Carrot, and a drizzle of olive oil in a bowl. Mix until combined, season 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. Alternatively, air-fry at 180°C until crispy, 3-4 minutes.
EAT IT UP
Bowl up the delicious vindaloo curry. Dollop over the Raita. Serve the sambal and the crispy Poppadoms on the side. Scatter over the cashews and there you have it!
TIME FOR A TOAST
Place the cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
FRAGRANT FRY-UP
Return the pot to high heat with a drizzle of oil. Pat the Beef pat dry with paper towel and cut into bite-sized pieces. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pot and season.
SPICE & ALL THINGS NICE
Return the pot to medium-high heat with a drizzle of oil (if necessary). Fry the diced Carrot and ½ the onion until starting to soften, 4-5 minutes (shifting occasionally). Add the vindaloo spice, the curry paste, the garlic, and the chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Bring to a boil. Lower the heat a little and simmer until slightly reduced, 15-20 minutes. In the final 1-2 minutes add back the beef and a sweetener. Season.
SENSATIONAL SAMBAL
While the curry is simmering, place the Tomato, the remaining onion (to taste), the grated Carrot, and a drizzle of olive oil in a bowl. Mix until combined, season 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. Alternatively, air-fry at 180°C until crispy, 3-4 minutes.
EAT IT UP
Bowl up the delicious vindaloo curry. Dollop over the Raita. Serve the sambal and the crispy Poppadoms on the side. Scatter over the cashews and there you have it!
TIME FOR A TOAST
Place the cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
FRAGRANT FRY-UP
Return the pot to high heat with a drizzle of oil. Pat the Beef pat dry with paper towel and cut into bite-sized pieces. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pot and season.
SPICE & ALL THINGS NICE
Return the pot to medium-high heat with a drizzle of oil (if necessary). Fry the diced Carrot and ½ the onion until starting to soften, 4-5 minutes (shifting occasionally). Add the vindaloo spice, the curry paste, the garlic, and the chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 450ml [600ml]|#7DA0D7 of water. Bring to a boil. Lower the heat a little and simmer until slightly reduced, 15-20 minutes. In the final 1-2 minutes add back the beef and a sweetener. Season.
SENSATIONAL SAMBAL
While the curry is simmering, place the Tomato, the remaining onion (to taste), the grated Carrot, and a drizzle of olive oil in a bowl. Mix until combined, season 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. Alternatively, air-fry at 180°C until crispy, 3-4 minutes.
EAT IT UP
Bowl up the delicious vindaloo curry. Dollop over the Raita. Serve the sambal and the crispy Poppadoms on the side. Scatter over the cashews and there you have it!
Frequently Asked Questions
What is the preparation time for Spicy Beef Vindaloo?
The preparation time for Spicy Beef Vindaloo with a poppadom, raita & cashew nuts is between 20 and 45 minutes.
What is the total time required to make Spicy Beef Vindaloo with a poppadom, raita & cashew nuts?
The total time required to make Spicy Beef Vindaloo with a poppadom, raita & cashew nuts is between 30 and 50 minutes.
How many servings does Spicy Beef Vindaloo provide?
4 servings
What are the main ingredients in Spicy Beef Vindaloo?
Beef, Beef Schnitzel (without crumb), Carrot, Cashew Nuts, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Onion, Onions, Poppadom/s, Poppadoms, Raita, Spice & All Things Nice Durban Curry Paste, Tomato, Tomato Passata, Tomatoes, Vindaloo Spice
What is the nutritional information of Spicy Beef Vindaloo?
Calories: 571, Carbs: 53 grams, Fat: grams, Protein: 50 grams, Sugar: 22.6 grams, Salt: 1384 grams
How do I prepare Spicy Beef Vindaloo?
SPICE & ALL THINGS NICE: Return the pot to medium-high heat with a drizzle of oil (if necessary). Fry the diced carrot and ½ the onion until starting to soften, 4-5 minutes (shifting occasionally). Add the vindaloo spice, the curry paste, the garlic, and the chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 150ml [300ml]|#7DA0D7 of water. Bring to a boil. Lower the heat a little and simmer until slightly reduced, 10-15 minutes. In the final 1-2 minutes add back the beef and a sweetener. Season. TIME FOR A TOAST: Place the cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside. SENSATIONAL SAMBAL: While the curry is simmering, place the tomato, the remaining onion (to taste), the grated carrot, and a drizzle of olive oil in a bowl. Mix until combined, season 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. Alternatively, air-fry at 180°C until crispy, 3-4 minutes. EAT IT UP: Bowl up the delicious vindaloo curry. Dollop over the raita. Serve the sambal and the crispy poppadoms on the side. Scatter over the cashews and there you have it! FRAGRANT FRY-UP: Return the pot to high heat with a drizzle of oil. Pat the beef pat dry with paper towel and cut into bite-sized pieces. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pot and season.
What should be prepared from my kitchen to make Spicy Beef Vindaloo?
Beef, Beef Schnitzel (without crumb), Carrot, Cashew Nuts, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Onion, Onions, Poppadom/s, Poppadoms, Raita, Spice & All Things Nice Durban Curry Paste, Tomato, Tomato Passata, Tomatoes, Vindaloo Spice
How many calories does Spicy Beef Vindaloo have?
571 calories
How much fat content does Spicy Beef Vindaloo have?
grams
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