Beef Vindaloo Curry Recipe Slow Cooker
Description
Beef Vindaloo Curry is an Indian-style slow cooked beef curry dish. It is a spicier take on the traditional beef curry dish, which is often cooked with lots of spices, mustard seeds, garlic, onions and tomatoes. Vindaloo is a popular dish in Indian restaurants and is usually served with steamed rice or naan bread. This recipe is easy to make and can be prepared in advance and left to cook on low heat in a slow cooker.
This Beef Vindaloo Curry is a combination of the classic Indian flavors and the convenience of a slow cooker. The slow cooker makes it easy to prepare the dish and keep it warm until it is ready to serve. The beef is cooked in a flavorful sauce made with a combination of spices and herbs, such as mustard seeds, garlic, ginger, cumin, coriander and turmeric. The result is a delicious and fragrant curry that is sure to be a hit with your family and friends.
Ingredients
For the beef curry: - 2 lbs of beef chuck roast, cut into 1-inch cubes - 2 tablespoons of oil - 1 onion, chopped - 5 cloves of garlic, minced - 1 tablespoon of fresh ginger, minced - 2 tablespoons of ground cumin - 1 tablespoon of ground coriander - 1 teaspoon of ground turmeric - 2 teaspoons of mustard seeds - 2 tablespoons of tomato paste - 1 can of coconut milk - 1 cup of beef broth - 2 bay leaves - Salt and pepper to taste For the slow cooker: - 2 tablespoons of oil - 1 onion, chopped - 1 red bell pepper, chopped - 2 cloves of garlic, minced - 2 tablespoons of ground cumin - 1 tablespoon of ground coriander - 1 teaspoon of ground turmeric - 2 tablespoons of tomato paste - 2 cups of beef broth - 1 can of coconut milk - 2 bay leaves - Salt and pepper to taste
Instructions
1. Heat the oil in a large skillet over medium-high heat. Add the beef cubes and cook until they are browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside. 2. In the same skillet, heat the remaining oil over medium-high heat. Add the onion, garlic, ginger and spices. Cook, stirring frequently, until the vegetables are softened and the spices are fragrant, about 5 minutes. 3. Add the tomato paste, beef broth, coconut milk and bay leaves. Bring to a simmer and cook for 10 minutes. 4. Add the beef cubes to the sauce and simmer for 10 minutes. 5. Transfer the beef and sauce to a slow cooker. Cook on low for 6-8 hours, or until the beef is tender. 6. Serve the beef vindaloo curry with steamed rice or naan bread.
Equipment
- Large skillet - Slow cooker
Notes
- For a spicier curry, add more ground cumin, coriander and turmeric. - You can substitute the beef chuck roast for another cut of beef, such as flank steak. - If you prefer a thicker curry, add a few tablespoons of cornstarch to thicken the sauce.
Nutrition
This Beef Vindaloo Curry is a nutritious and flavorful meal that is easy to make. Each serving is packed with protein and other nutrients, such as iron, magnesium, zinc and vitamin B6. The dish is also low in fat and carbohydrates, making it a great choice for those on a low-fat or low-carb diet.
One serving of this Beef Vindaloo Curry contains approximately 330 calories, 14 grams of fat, 25 grams of protein, 16 grams of carbohydrates and 4 grams of dietary fiber. It also contains 6 grams of sugar and 830 milligrams of sodium.
While this dish is a healthy choice, it should be eaten in moderation. Eating too much of this dish can lead to weight gain and other health issues.
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