SW beef recipe: Beef vindaloo

Our fabulously fiery beef curry will blow away the cobwebs!


1 hour

Serves 4


  • 6 garlic cloves
  • 5cm piece fresh root ginger, peeled and roughly chopped
  • ½ small pack fresh coriander
  • 3 tbsp hot curry powder*
  • 2 tbsp chilli powder
  • ¼ tsp ground cloves
  • ¼ tsp ground cinnamon
  • ½ tsp smoked paprika
  • 3 tbsp tomato purée
  • 2 large red onions, diced
  • 700g lean beef medallions, visible fat removed, cut into small chunks
  • 500g passata
  • 2 peppers (red and green), deseeded and roughly chopped
  • 1 beef stock cube, crumbled
  • 1 tsp Bovril
  • 2 tbsp white wine vinegar
  • 1 tsp dark soy sauce
  • 1 red chilli, deseeded and sliced
  • *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp.


  1. Put the garlic, ginger, fresh coriander, spices, 1 tsp freshly ground black pepper and 100ml water in your food processor and blitz until you have a smooth paste (or use a stick blender and a jug).
  2. Place a large non-stick saucepan over a low heat, add the paste and cook for 10 minutes. Add the tomato purée and red onions and cook for a further 10 minutes, adding a splash of water if anything sticks.
  3. Stir in the beef and cook for 5 minutes, stirring occasionally, then stir in the passata, peppers, stock cube, Bovril and 50ml hot water. Cover and simmer for 20 minutes.
  4. Add the vinegar, soy sauce and sliced chilli and cook for 5 minutes, then season to taste and serve with plain boiled rice and Speed veg.

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