Low Fat Beef Vindaloo Recipe

Absolutely bursting with layers of flavour, this lighter slow-cooked spicy beef curry is amazing. Less than 500 calories including rice it'sSlimming friendlytoo!

'The kids have gone back to school today. Six weeks of not-enough-sunshine has come to an end, and they marched off to class looking so smart and excited!

I'm now trying to get back to my usual work routine, but it seems so strange writing this with no Phineas and Ferb on in the background.

Healthy Curry Main Dish Recipes

Oh wow. Whilst I am feeling a little wistful over how little and sweet my kids were 5 years ago, I'm now more than happy to send them off to school. Ha ha

Seal the beef in a hot frying pan, then add the onion, spices, chillies, garlic and ginger. Stir to coat and let it cook for a few minutes to release that lovely spicy aroma.

Add the tomato paste, stock, chopped tomatoes and lemon juice. Bring to the boil, then transfer to your slow cooker and cook on high for 3-4 hours or low for 5-6 hours.

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Make some healthy cucumber mint raita: Grate ¼ of a cucumber, squeeze out the excess juice and add to 3 tbsp fat-free Greek yogurt, a good pinch of salt and a small handful of chopped mint leaves. Stir and serve.

And how about some chopped tomato and onion salad: Chop 10 cherry tomatoes into eighths. Chop ¼ small white onion finely. Mix together with a small handful of chopped, fresh coriander (cilantro).

Can I make it in the oven or on the hob instead? Yes, you could cook in the oven at 170C/325F for about 2.5 - 3 hours, or on a low heat, on the hob, with the lid on for 2-3 hours.

Spicy Beef Vindaloo A Perfect Low Carb Meal To Warm Up Your Night

It's a good ideas to check on it a couple of times in the last hour or so of cooking to ensure it doesn't cook dry. If it is looking a little dry, you can add in a good splash of boiling water or hot stock.

Can I make this curry ahead? Yes! you can make this curry, then cool, cover and refrigerate for up to two days. Reheat in a pan until piping hot throughout.

Can I freeze this beef curry? Yes, any leftovers of this curry can be cooled, covered and frozen. Then defrost overnight in the refrigerator and reheated in a pan (stirring often) or microwave until piping hot throughout.

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Can I make this curry gluten free? Yes! Make sure you use gluten free stock cubes (I like Kallo Gluten free beef stock cubes) and gluten free tomato paste.

Nutritional info is approximate, based on 6 servings of the curry only - without rice (add 274 cals per serving for rice - based on 75g dry/235g cooked rice per person).

Calories: 224 kcal Carbohydrates: 18.5 g Protein: 29.7 g Fat: 3.7 g Saturated Fat: 1.2 g Cholesterol: 1 mg Sodium: 427 mg Potassium: 234 mg Fiber: 2.2 g Sugar: 6.9 g Vitamin A: 300 IU Vitamin C: 20.6 mg Calcium: 170 mg Iron: 2.5 mg

Easy Beef Curry

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I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.Beef vindaloo. Beef marinated with vindaloo paste is cooked in deliciously rich sauce. An easy side dish that’s guaranteed to impress everyone in the family!

Certain dishes are synonymous with restaurants and takeaways. Think butter chicken, tikka masala, tandoori etc. These dishes became restaurant favorites for a reason. They are classics that define a cuisine, the vibrant sauces are eye catching, and above all else, they are incredibly delicious. So, how about recreating a restaurant favorite, and yes, in the comfort of your own home right in your kitchen?

Beef Masala Curry

And today, we’re going to recreate a much-loved classic Indian curry recipe – beef vindaloo. Tender beef in spicy tangy vindaloo sauce. It’s truly the easiest and my most favorite way to cook beef. So delicious!

Homemade or store bought – the choice is up to you. I prefer to go with my fail-proof vindaloo spice paste recipe that always deliver the best vindaloo curry. In fact, this spice paste is so versatile you can use it marinate any meat or chicken, and grill, roast or fry them to make delicious meals for your family. And the best part? This paste is freezer-friendly.

Toss beef pieces in the vibrant masala, and let it absorb all the incredible flavors. Cover and place it in the refrigerator. Ideally, you must allow at least 30 minutes for the flavors to develop. If you have time, leave it in the refrigerator overnight for maximum flavor.

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To begin with, sauté onions and garlic in a little oil followed by stir frying dried spices like turmeric and chili powder. Red chilies are one of the base ingredients of vindaloo paste, so make sure you add in more or less chili powder depending on your preference. Next up, the vibrant ingredients that add the color to the sauce – tomato paste and tomatoes.

A touch of tangy flavor is a must for vindaloo dishes, so a dash of vinegar is absolutely necessary. Now marinated beef goes into the pan. You’ll also need to add a little sugar for a nice contrasting flavor. Pour in a little water, cover with lid, and cook.

(Alternatively, you can cook this in a pressure cooker. After step 6, transfer the curry to the cooker. Cover with the lid. Place the whistle on top and cook for about 7-8 whistles)

Keema Curry Recipe (ground Beef Curry)

Turn on instant pot. In sauté mode, heat oil, and sauté onion. Add garlic and sauté for 1 minute. Add ground turmeric, chili powder, tomatoes, tomato paste and vinegar. Sauté for 2-3 minutes or until tomatoes turn mushy. Add marinated beef and sugar. Add water. Season with salt. Stir to combine. Put the lid on the instant pot. Select manual mode. Set the timer for 20 minutes. When done, let the pressure release naturally for 15 minutes. Remove lid. If there’s too much sauce in the curry, you can turn on the saute mode, and cook a little longer to thicken it.

After step 5, transfer the curry to slow cooker. Cover with lid. Cook for 4 hours on high or 8 hours on low.

This simple spice paste featuring the perfect combo of spicy and tangy flavors is ideal for making curry or as a marinade.

Healthy Slow Cooked Beef Madras

This traditional Goan chicken vindaloo curry depicts the perfect combo of spicy and tangy flavors. So easy to make and delicious! Best of all, it’s the ultimate comforting dish to warm up in winter

Like this beef vindaloo recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube. Don’t forget to check out:Restaurant-quality beef vindaloo made right in the comfort of your kitchen delivers all the depth, flavor, and kick you expect from your favorite Indian take-out dish. Tender beef is cooked low and slow with a rich blend of spices for a juicy, high-protein, one-skillet curry that pairs beautifully with basmati rice and warm naan.

Traditionally a Goan recipe, beef vindaloo can be traced back to Portuguese explorers of the early 1400s. The Portuguese would preserve meats in a marinade of vinegar, wine, garlic, and salt, to ensure the meats would keep for their travels.

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Fast forward 400 or so years, and you have Goan cooks preparing vindaloo for the British imperialists colonizing India. Beef, pork, and duck vindaloo (or “vindalho”) can even be found in a British-Indian cookbook dating back to 1888.

The colonizers took the recipe with them through other parts of the world, though it didn’t really surge in popularity across Britain until the late 1900s. Of course, the recipe’s been adapted and transformed so much over time and across regions that what we typically think of as vindaloo today differs quite a bit from the original Goan/Portuguese dish. Our recipe below is more in line with the British take on beef vindaloo than the authentic Goan rendition.

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!

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Serving: 1 serving | Calories: 550 kcal | Protein: 46 g | Fat: 37 g | Saturated Fat: 13 g | Trans Fat: 2 g | Total Carbs: 8 g | Fiber: 2 g | Sugar: 3 g | Net Carbs: 6 g | Vitamin C: 3 mg | Cholesterol: 156 mg | Sodium: 894 mg | Potassium: 981 mg | Calcium: 74 mg | Iron: 6 mg

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed,  not including any optional ingredients. Actual macros may vary slightly depending on