Turmeric, cinnamon, and garlic are just a few flavors in this delicious Indian dish.


YIELD
4 servings

TIME
Active Prep: 10 min
Cook: 30 min


INGREDIENTS
  • 4 Tbsp. Vindaloo
  • 7 Tbsp. ghee or olive oil, divided
  • 1 lb. choice of meat, cut into 1-inch cubes
  • 2 cups frozen potatoes or veggie combo*
  • 1 cup chopped onion
  • 3 Tbsp. white wine vinegar
  • 1 tsp. Sel Marin de Guerande Grey Sea Salt
  • 3/4 cup water
  • 1/2 cup plain yogurt* (optional)
  • fresh cilantro for garnish

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NOTES

*Following an Alton Brown tip, we use a frozen vegetable product that can be microwaved in the unopened bag. Cooked a little less than halfway, the veggies stay crisp and it cuts down the final prep time down. Traditionally, yogurt is not in Vindaloo, but for a creamier version or to bring the heat down, add during the last 5 min. of simmering or serve alongside the dish as a garnish.



DIRECTIONS

Mix Vindaloo with 4 Tbsp. melted ghee or oil and 4 Tbsp. water to make a paste; set aside. In a large skillet, heat 2 Tbsp. ghee or oil over medium-high heat. Brown meat on all sides then remove from pan. Lower skillet heat to medium, add remaining ghee or oil and saute onions until softened, about 5 min. Add vinegar and Vindaloo paste and mix thoroughly. Cook for 2 to 3 min., stirring occasionally. Reduce heat to low and stir in browned meat, sea salt and water. Cover and simmer for 15 to 20 min., stirring occasionally. Meanwhile, microwave frozen vegetables for 2 to 2 1/2 min. Uncover skillet and stir in the microwaved veggies and yogurt, if using. Simmer, uncovered, for 5 more min. Taste and adjust seasoning if desired. Top each serving with fresh cilantro.



SERVING SUGGESTIONS

Serve over rice with pita, tortilla, chapati or naan bread.

THANKS TO
Mike Johnston, Savory Spice founder

NUTRITION
Dairy-Free
Gluten-Free
Sweetener-Free



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