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Spicy Beef Vindaloo with Basmati Rice and Warm Naan
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Medium Pot

Ingredients
  

  • 2 pounds beef chuck, cut into 2-inch chunks
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1/4 cup white vinegar
  • 1 can (14 ounces) diced tomatoes
  • 2 teaspoons paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1 cup basmati rice
  • 4 pieces naan bread
  • 2 tablespoons vegetable oil

Instructions
 

  • Heat the oil in a skillet over medium heat. Add the beef chunks and brown on all sides for about 5 minutes. Transfer the beef to the slow cooker.
  • Add the diced onion, garlic, and ginger to the same skillet. Cook for 3 minutes until the onion softens. Scrape everything into the slow cooker.
  • Stir the vinegar, diced tomatoes, paprika, cayenne, cumin, coriander, turmeric, and salt into the slow cooker. Mix well to coat the beef.
  • Cover and cook on low for 8 hours until the beef is fork-tender.
  • About 30 minutes before serving, rinse the basmati rice and cook it in a medium pot according to package directions.
  • Warm the naan bread in a dry skillet or low oven for 2 minutes per side.

Notes

Cook the rice just before serving so it stays fluffy and absorbs the sauce well. If the vindaloo tastes too sharp after cooking, stir in a small pinch of sugar to balance the vinegar. Leftovers keep in the fridge for three days and reheat gently on the stove with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Indian
Equipment: Slow Cooker, Skillet, Medium Pot