Beef Vindaloo

Vindaloo is a vibrant and fiery curry hailing from Goa, a coastal region in India, renowned for its bold flavors and rich spice blends.

Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.

20m

PREP TIME

30m

COOK TIME

271

CALORIES

INGREDIENTS

1 tablespoon oil

2 medium onions, finely chopped

2 teaspoons minced garlic

2 teaspoons hot Madras curry powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon garam masala blend

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon ground Saigon cinnamon

1/2 teaspoon cayenne red pepper

1 1/2 pounds boneless beef sirloin, cut into 1-inch pieces

1 large tomato, finely chopped

1/4 cup tomato paste

1/4 cup water

INSTRUCTIONS

Heat the oil in a 5-quart Dutch oven or a large, wide saucepot over medium heat. Add the chopped onions and cook, stirring occasionally, for about 5 minutes, or until the onions start to brown. Add the minced garlic and continue to cook and stir for an additional minute.

Stir in the curry powder, coriander, cumin, garam masala, ginger, paprika, salt, cinnamon, and cayenne pepper. Cook for about 30 seconds or until the spices become fragrant. Add the beef to the pot and cook, stirring frequently, for 7 to 8 minutes, or until the beef is no longer pink.

Mix in the chopped tomato, tomato paste, and water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10 minutes, allowing the flavors to meld together and the beef to become tender.

Beef Vindaloo

INGREDIENTS

INSTRUCTIONS

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