Beef vindaloo recipe

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serves: 4
Skill: easy
Prep: 10 min
Cooking: 30 min

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)


  • 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.

Top tip for making Beef vindaloo

Serve with a dollop of cooling natural yoghurt to help ease the fiery heat.

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