Beef Vindaloo (Curry House Style)
A fiery, tangy beef curry with potatoes, built on a vinegar-sharp vindaloo paste and a smooth onion gravy.
Made with Curry base sauce (onion and tomato) and Vindaloo paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 20
- LevelMedium
- Costabout £2.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat 1 tbsp of the oil in a heavy casserole over a high heat and brown the beef in two batches for 4 minutes each. Set aside.
8 min - 2
Add the remaining oil, lower the heat and cook the onion for 8 minutes until soft. Add the garlic and cook for 1 minute.
8 min - 3
Stir in the vindaloo paste and cumin and cook for 3 minutes, stirring, until the oil separates and the smell of the vinegar mellows.
3 min - 4
Add 300 ml of your ready made curry base sauce (see the base recipe), the water and the beef. Bring to a simmer, cover with the lid ajar and cook gently for 1 hour.
60 min - 5
Add the potatoes and simmer for 30 minutes more, until both the beef and the potatoes are tender and the sauce is thick.
30 min - 6
Stir in the red wine vinegar, salt and green chillies and simmer for 5 minutes. Taste and add more salt if needed.
5 min - 7
Scatter over the coriander and serve with plain basmati rice and a cooling cucumber salad.
Tips
- Use red wine vinegar, not malt vinegar. Malt vinegar is made from barley and is not gluten free.
- Vindaloo is meant to be sharp as well as hot. Add the final splash of vinegar at the end so the tang stays bright.
- Waxy potatoes hold their shape. Floury ones break down and thicken the sauce, which also works if you like it thick.
- It tastes even better the next day, once the vinegar and spices have settled together.
Storing and freezing
Cool quickly and chill within 1 to 2 hours. It keeps 3 days in the fridge or 3 months in the freezer, though the potatoes soften a little. Reheat until steaming hot all the way through.
Questions
Where does vindaloo come from?
It comes from Goa and is based on the Portuguese dish carne de vinha d'alhos, meat cooked in wine vinegar and garlic. Curry houses in Britain made it the very hot curry we know today.
Can I make it less fiery?
Yes. Use 40 g of the paste, leave out the fresh green chillies and serve with raita. You keep the tang of the vinegar with much less heat.
Can I use pork instead of beef?
Yes, pork shoulder cut into chunks suits vindaloo very well and needs about 1 hour 15 minutes of simmering before the potatoes go in.
More made with curry base sauce (onion and tomato)
Chicken Madras (Restaurant Style)
DFEFNFTrinidad Style Curry Beef with Potatoes
DFEFNFPaneer Bhuna (Dry Fried Paneer Curry)
GFEFNFLamb Bhuna with Tomatoes and Green Pepper
DFEFNFSee every dish made with curry base sauce (onion and tomato)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.