Description
This Easy Beef Vindaloo Recipe features tender beef simmered in a spicy, tangy, and aromatic red curry sauce made with fresh spices, vinegar, and tomatoes for bold, authentic Indian flavor right from your kitchen.
Ingredients
Scale
- 2 pounds beef cubes
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 large tomatoes, chopped
- 2 tablespoons tomato paste
- 2 tablespoons vinegar
- 2 teaspoons red chili powder
- 1 teaspoon cumin powder
- 2 teaspoons coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat 2 tablespoons of oil in a heavy pot or Dutch oven over medium heat.
- Add chopped onions and sauté until golden brown. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Push the onions aside, add the beef cubes, and sear on all sides until browned.
- Add tomatoes, tomato paste, vinegar, and all the spices (red chili, cumin, coriander, turmeric, salt, and black pepper). Mix well so the beef is fully coated.
- Pour in 1½ cups of water, bring to a simmer, then cover and cook on low heat for 60–75 minutes until the beef is tender and the sauce thickens.
- Stir in garam masala, adjust seasoning, and cook uncovered for 5 more minutes to finish.
- Garnish with chopped fresh cilantro and serve hot with rice or naan.
Notes
- Use well-marbled beef for the most tender result.
- Cook low and slow to develop deep flavor.
- Add a splash of coconut milk for a creamy, milder version.
- Let the curry rest before serving — it tastes even better the next day.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 870mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg