Skill level: Easy peasy
A vindaloo is one of the hottest curries you can get. We Brits have braved the heat for years to make it a classic staple to our Indian takeaway. This recipe is so simple, will help save the pennies and is sure to be a hit when friends come over. Traditionally the meat is marinated overnight in a blend of freshly ground herbs and spices but we’ve made this even easier by using a shop bought vindaloo paste. This curry is best served with steamed basmati rice, poppadums and mango chutney.
- 1tbsp olive oil
- 800g diced beef
- 2 onions, peeled and chopped
- 4tbsp vindaloo curry paste
- 2 tins of chopped tomatoes
- 200ml beef stock (optional)
Serve with a dollop of cooling natural yoghurt to help ease the fiery heat.
- In a large deep frying pan, heat the oil and fry the onions for 4-5mins until soft. Add the beef and fry for a further 3-4mins until all the beef chunks are browned on the outside. Add the paste and stir.
- Pour over the tomatoes and simmer for 20mins until the beef is tender.
- If the curry is a little thick, add the stock to help loosen it and serve.