When you’re cooking the diced onion, don’t rush things. Cooking them until they’ve caramelized brings out SO much flavor and really makes a difference in the sauce. If you notice the onions start to burn, add 1-2 tablespoons of water to slow the process.
I mentioned before you can skip the cayenne entirely if you’re cooking for someone with a low spice tolerance. You can also serve your beef vindaloo with a dollop or two of plain Greek yogurt. It’ll help cut through the heat, and it adds a really nice creaminess to the dish. I also recommend serving it with a side of basmati rice and some warm naan, too.
I hope you love this recipe as much as we did! Be sure to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Beef Vindaloo
Prep: 20minutes minutes
Cook: 1hour hour 30minutes minutes
Total: 1hour hour 50minutes minutes
This delicious one-skillet curry delivers all the rich depth, flavor, and spice you expect from restaurant beef vindaloo. It’s almost hard to believe it’s homemade!
Ingredients
For the Beef
▢2 pounds beef chuck see Notes
▢1 teaspoon salt
▢½ teaspoon freshly cracked black pepper
▢3 tablespoons neutral oil
For the Sauce
▢1 medium onion chopped
▢3 cloves garlic minced
▢2 teaspoons garam masala
▢2 teaspoons cumin
▢1 teaspoon paprika
▢1 teaspoon turmeric
▢½ teaspoon ground mustard
▢½ teaspoon cayenne pepper omit for more mild flavor
▢½ teaspoon ground ginger
▢½ teaspoon cinnamon
▢2 tablespoons tomato paste
▢¼ cup apple cider vinegar
▢1 cup low-sodium beef stock plus more as needed
To Serve (All Optional)
▢cooked basmati rice
▢warmed naan
▢plain Greek yogurt
Equipment
Sharp knife
Cutting board
Large bowl
Large skillet with lid or heavy-bottomed pot with lid
large wooden spoon or spatula
large plate or bowl
