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Tender chunks of beef and potatoes simmered in a fiery, tangy gravy with a unique Kerala twist of coconut milk and curry leaves. A bold and aromatic curry that's perfect with rice or appam.
For 4 servings
Prepare the Vindaloo Masala Paste
Marinate the Beef
Build the Curry Base
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Tender chunks of beef and potatoes simmered in a fiery, tangy gravy with a unique Kerala twist of coconut milk and curry leaves. A bold and aromatic curry that's perfect with rice or appam.
This kerala recipe takes 75 minutes to prepare and yields 4 servings. At 623.49 calories per serving with 37.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sear the Beef and Cook the Masala
Pressure Cook the Curry
Finish with Coconut Milk
Garnish and Serve
This recipe works wonderfully with pork shoulder or mutton. Adjust pressure cooking time accordingly (pork may take slightly less time, mutton will take longer).
For a vegetarian alternative, use firm tofu, paneer, or a mix of sturdy vegetables like carrots, green beans, and cauliflower. Pan-fry the tofu/paneer first and reduce the pressure cooking time to just 1-2 whistles.
To reduce the heat, use only Kashmiri red chilies and omit the hotter varieties. For more heat, increase the number of hot red chilies or add a pinch of cayenne pepper to the masala paste.
After searing the beef (step 4), transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in coconut milk and curry leaves during the last 30 minutes.
Beef is an excellent source of high-quality protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
The spices used in Vindaloo, such as red chilies (capsaicin) and black pepper (piperine), contain compounds that can help provide a temporary boost to your metabolism.
Key ingredients like turmeric (curcumin), ginger, and garlic are renowned for their powerful natural anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Beef is a significant source of heme iron, a type of iron that is more easily absorbed by the body than non-heme iron from plant sources. Iron is vital for preventing anemia and maintaining energy levels.
A typical serving of Kerala Beef Vindaloo contains approximately 450-550 calories, depending on the cut of beef and the amount of oil used. This estimate includes the beef, potatoes, and gravy.
It can be part of a balanced diet. It's high in protein from beef and contains beneficial spices like turmeric and ginger. However, it is also rich in fats from coconut milk and oil, and red meat should be consumed in moderation. To make it healthier, use a leaner cut of beef and control the oil quantity.
Yes, you can. In a heavy-bottomed pot or Dutch oven, follow the steps up to adding water. Then, cover the pot and simmer on low heat for 1.5 to 2 hours, or until the beef is fork-tender. You may need to add a little extra water during cooking to prevent it from drying out.
Traditional Goan Vindaloo is a fiery and tangy curry made with a vinegar and spice marinade, and it typically does not include coconut milk. This Kerala version incorporates regional ingredients like coconut milk and curry leaves, which mellows the heat slightly and adds a creamy, aromatic dimension to the dish.
Yes, leftovers are fantastic as the flavors deepen over time. Store the curry in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
If the gravy is too thin, simmer it uncovered for a few minutes to allow some liquid to evaporate before adding the coconut milk. If it's too thick, you can add a splash of hot water or a little more coconut milk until it reaches your desired consistency.