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Beef and kumara vindaloo

Beef and kumara vindaloo

Total Time
2 hr 5 min
20 min
1 hr 45 min


Beef chuck steak, raw

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

Brown onion

1 large, finely chopped


1 medium, cut into 2cm pieces


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)


  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.


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.