In celebration of National Curry Week 2011 – October 9th to 15th – here is our Slimming World friendly Healthy Beef Vindaloo Recipe.
Contrary to popular belief, a Vindaloo curry does not necessarily have to be very hot. To be a Vindaloo the meat should be marinaded in the curry spices along with a little lemon juice and, most importantly, some wine vinegar. This recipe along with plenty of boiled rice serves 4.
For the marinade:
- 400g lean beef with visible fat removed and cut in to small bite sized pieces.
- 3 or 4 tablespoons of red or white wine vinegar.
- Juice of half a lemon.
- 1 teaspoon each of turmeric, cumin powder, garam masala, mustard seeds and coriander powder… or a tablespoon of curry powder if you do not have the individual spices.
- One small onion sliced.
- 1 or 2 garlic cloves finely chopped.
- 1 inch of root ginger grated or finely chopped.
- 1, 2 or 3 chili peppers finely chopped, depending on how hot you like your curry!
In a mixing bowl: the marinade should be rubbed well in to the beef and the mixture refrigerated for a couple of hours to tenderise the meat.
To complete the dish:
- 2 medium onions sliced.
- 4 cardamon pods (optional).
- 4 cloves (optional).
- 1 small cinnamon stick (optional).
- Salt and pepper.
- Low calorie cooking oil spray.
- Spray a large frying pan or wok with plenty of the low calorie cooking spray and place on a medium to high heat.
- Add the onions, cardamons, cloves and cinnamon to the pan and cook for several minutes until the onion has browned a little.
- Add the meat and marinade to the pan and mix well in to the onions, cooking on a high heat for a couple of minutes.
- Season with salt and pepper.
- Reduce the heat down to a slow simmer, and cook for about 30 minutes until all of the juices have come out of the meat and the liquid has thickened down to a rich sauce.
- Serve with plenty of plain boiled rice… in this case we have added some very healthy Bombay potato and a little Patak’s brand naan bread.