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Photo of Beef and vegetable vindaloo by WW

Beef and vegetable vindaloo

Total Time
2 hr 10 min
15 min
1 hr 55 min
Spice lovers, you're in for a treat! Crank the curry paste if you want more heat, or decrease your spoon-size if you want to turn things down


Beef chuck steak, raw

480 g, fat trimmed, cut into 3cm pieces, (buy 600g)

Red onion

1 medium, coarsely chopped


1 medium, coarsely chopped

Indian curry paste

¼ cup(s), (vindaloo)

Canned diced tomatoes

400 g

Beef stock

1 cup(s)

Green string beans

300 g, cut into 3cm pieces

Frozen green peas

1 cup(s)


150 g

Powdered coconut milk

2 tbs

Oil spray

1 x 3 second spray(s)

Pappadum, uncooked

2 individual


  1. Lightly spray a large saucepan with oil and heat over medium-high heat. Cook beef, turning, in batches, for 3–5 minutes or until browned. Transfer to a plate.
  2. Lightly spray same pan with oil. Add onion and carrot and cook, stirring, for 5 minutes or until softened. Add curry paste and cook, stirring, for 30 seconds or until fragrant. Return beef to pan with tomatoes and stock and bring to the boil. Reduce heat and simmer, covered, for 1½ hours or until beef is very tender. Add beans, peas and cauliflower and cook, uncovered, for 6–8 minutes or until cauliflower is tender.
  3. Combine coconut milk powder with 1 tablespoon warm water in a small bowl. Stir mixture into vindaloo. Serve.


SERVING SUGGESTION: Pappadums and ½ cup (85g) steamed basmati rice.Vindaloo curry paste can be quite hot so adjust according to your taste.