Beef Vindaloo


For The Glutton’s

Beef Vindaloo

Disclaimer: This is a twist on the traditional, not the genuine thing.  But, it is freaking delicious.  My aim was to imitate a dish from a restaurant in Canada.  A dish I miss SO SO much.  And, I think I nailed it.  Shout out to Moxies lol…


  • 800g Porterhouse Steak, you can really use chicken, prawns, a different cut of beef
  • 1 red onion, roughly chopped
  • 1 tbsp olive oil
  • 1 bay leaf
  • 3 garlic cloves, minced
  • 1 jar Patak’s Vandaloo Paste (about 283g)
  • 1 cup coconut cream
  • 1/2 cup cream
  • 1/2 cup water
  • 2 capsicum, 1 red 1 green
  • 2 tbsp sugar
  • salt to taste

Coriander Yogurt

  • 1/2 cup coriander, finely chopped
  • 3/4 cup yogurt

Curry Butter Naan

  • 4 pieces Naan
  • 2 tbsp butter, melted
  • 1 tsp curry powder
  • sprinkle salt

Coconut Rice

  • 1 cup basmati rice
  • 1 cup coconut cream
  • 1 cup water

Preheat oven to 150F.


Heat bay leaf in oil until it turns brown.  Remove leaf & discard.  Add garlic, ginger and onion to oil.  Sweat over medium-low heat.  Add paste.  Heat through.  Stir in liquids until simmering lightly.  Stir in sugar and salt.  Add peppers and beef.


Coriander Yogurt: Stir together coriander and yogurt.


Naan: Melt butter.  Stir in curry & salt.  Brush over naan. Pop into oven for 5 minutes.  Slice into wedges.

Coconut Rice: Combine all ingredients in a large, microwave safe bowl.  Microwave on high for 15 minutes.  Stir, and allow to rest for 5 minutes.

Plating: Rice first, then curry sauce with beef & capsicum, drizzle the yogurt sauce over top, pop naan wedges on the side!  Enjoy 🙂



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