Beef Vindaloo

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SERVES 6 PREP 25 min­utes COOK 2 hours 5 min­utes

1 ta­ble­spoon veg­etable or peanut oil 1kg beef chuck steak, cut into 3cm


2 onions, thinly sliced

4 cloves gar­lic, crushed

3cm piece gin­ger, grated

½ cup vindaloo curry paste 400g can diced toma­toes 400ml can coconut milk

1 cup boil­ing wa­ter

1 large beef stock cube

1 tea­spoon dried chilli flakes 500g orange sweet potato,

coarsely chopped

1 egg­plant, cut into 2cm pieces 2 naan breads

Mixed salad leaves, to serve

½ cup nat­u­ral yo­ghurt, to serve Lime wedges, to serve (op­tional)

1 Heat oil in a large heavy- based saucepan over high heat. Cook beef, in batches, for 2 min­utes or un­til browned. Trans­fer to a heat­proof plate. Add onion, gar­lic and gin­ger to pan; cook and stir for 3 min­utes or un­til onion is soft. Stir in curry paste; cook and stir for 30 sec­onds or un­til fra­grant.

2 Re­turn beef to pan, along with the toma­toes, coconut milk, boil­ing wa­ter, crum­bled stock cube and chilli flakes. Bring to the boil. Re­duce heat. Sim­mer; cov­ered, for 1 hour.

3 Add the orange sweet potato and egg­plant to pan; sim­mer, cov­ered, for 30 min­utes. Un­cover; sim­mer, stir­ring oc­ca­sion­ally, for 25 min­utes or un­til beef is ten­der. Serve curry with naan bread, salad leaves, yo­ghurt and lime wedges (if us­ing).

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