eCook Meal
Spicy Beef Vindaloo
with a poppadom, raita & cashew nuts
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R168.15
for 4 servings · R42.04 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Plum Tomato needs 1Whole Red Baby Plum Tomatoes in Tomato Juice 400 g R39.99 · whole pack (size can't be divided)R39.99
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Poppadoms needs 4Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Chilli. needs 1Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Not in the Woolies basket — source these elsewhere:
- Free-range Beef Rump Strips
- Spice & All Things Nice Durban Curry Paste
- Raita
- Tomato Passata
- Nuts & Noodles
- Garlic Heads
- Vindaloo Spice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 30 and 50 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 45 and 65 minutes.
How many servings does Spicy Beef Vindaloo provide?
4 servings
What are the main ingredients in Spicy Beef Vindaloo?
Beef, Carrot, Chilli, Free-range Beef Rump Strips, Garlic Head, Nuts & Noodles, Onion, Plum Tomato, Poppadom, Raita, Spice & All Things Nice Durban Curry Paste, Tomato Passata, Vindaloo Spice, White Basmati Rice
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?
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. 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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Spicy Beef Vindaloo?
Beef, Carrot, Chilli, Free-range Beef Rump Strips, Garlic Head, Nuts & Noodles, Onion, Plum Tomato, Poppadom, Raita, Spice & All Things Nice Durban Curry Paste, Tomato Passata, Vindaloo Spice, White Basmati Rice
How many calories does Spicy Beef Vindaloo have?
895 calories
How much fat content does Spicy Beef Vindaloo have?
grams