Ingredients for Beef Vindaloo
- 1 1/2 lbs beef cubes
- 1 inch fresh ginger root
- 4 cloves garlic
- 2 tablespoons white vinegar
- 2 tablespoons chili powder
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 tablespoons peanut oil
- 1 large onion
- 1 tablespoon brown sugar
- 1 (14.5 ounce) can diced tomatoes
- fresh coriander, for garnish
- 1 cup beef broth or water
- steamed rice, for serving
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How to Make Beef Vindaloo
- Place 1.5 lbs beef cubes in a glass bowl.
- In a food processor or blender, combine 1 inch ginger (peeled and roughly chopped), 4 cloves garlic (roughly chopped), and 2 tablespoons white vinegar.
- Process for about 30 seconds until finely minced.
- Add 2 tablespoons chili powder (adjust to taste), 1 tablespoon turmeric powder, 1 tablespoon ground cumin, 1 teaspoon ground cinnamon, and 1 teaspoon salt. Process until smooth.
- Pour the spice mixture over the beef cubes, cover, and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
- Heat 2 tablespoons vegetable oil in a large non-stick pan or Dutch oven over medium heat. Add 1 large onion (chopped) and cook for about 8 minutes, stirring frequently, until softened.
- Drain any excess liquid from the marinated beef.
- Add the marinated beef to the pan and cook, stirring occasionally, until browned on all sides.
- Add 1 (14.5 ounce) can diced tomatoes, 1 tablespoon sugar, and 1 cup beef broth or water.
- Cover and simmer over medium-low heat for 45-60 minutes, or until the beef is very tender.
- Serve hot over steamed rice, garnished with fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
19g
Fat
58g
Carbs
3g
