Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Workshops 12 month plans only. Offer ends 23/11/2024. See terms.
Join now
Beef and kumara vindaloo

Beef and kumara vindaloo

8
Points®
Total Time
2 hr 5 min
Prep
20 min
Cook
1 hr 45 min
Serves
4
Difficulty
Moderate

Ingredients

Beef chuck steak, raw

400 g, (Buy 600g), cut into 5cm pieces

Brown onion

1 large, finely chopped

Carrot(s)

1 medium, cut into 2cm pieces

Celery

2 stick(s), thinly sliced

Indian curry paste

¼ cup(s), (70g), Vindaloo

Salt-reduced liquid beef stock

1 cup(s)

Canned diced tomatoes

400 g, (1x400g can)

White wine vinegar

1 tbs

Orange sweet potato (kumara)

300 g, cut into 2cm pieces

Green string beans

150 g, baby

Oil spray

2 x 3 second spray(s)

Instructions

  1. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Cook beef, stirring, for 5 minutes or until browned. Transfer to a plate.
  2. Lightly spray same pan with oil and heat over medium-high heat. Cook onion, carrot and celery, stirring, for 5 minutes or until softened. Add paste and cook, stirring, for 1 minute or until fragrant. Add stock, tomatoes, vinegar and beef and bring to the boil. Reduce heat and simmer, covered, for 1 hour.
  3. Add sweet potato and simmer, uncovered, for 25 minutes or until potato is almost tender. Add beans and simmer, uncovered, for 5–7 minutes or until potato is tender and beef is falling apart. Serve.

Notes

A vindaloo is a hot curry. If you prefer less heat, reduce the curry paste to 2 tablespoons. Add it: 99% fat-free plain yoghurt mixed with fresh coriander (chopped) to serve. Swap it: Beef for lean lamb leg.

You might like

You might like