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Beef Vindaloo

Total Time 20 minutes

Ingredients

  • 450 g 1lb beef fillet
  • 2 cans canned tomatoes 400g / 14oz each
  • 6-8 green chillies
  • 2 tablespoons red wine vinegar
  • cauliflower 'rice' to serve

for the spice paste:

  • 4-6 cloves garlic
  • 1 thumb sized piece fresh ginger
  • 1 bunch coriander (cilantro)
  • 2 tablespoons curry powder
  • 2 tablespoons ground cumin

Instructions

  • Blitz the spice paste ingredients with 2 tablespoons oil in a food processor or with a stick blender until you have a chunky puree.
  • Heat a few tablespoons olive oil in a large frying pan and stir-fry beef for a few minutes or until well browned all over. Remove from the pan and keep warm.
  • Add the spice paste to the pan and cook, stirring for about a minute or until the spice paste smells fragrant.
  • Add tomato, chilli and vinegar and bring to a simmer. Cook gently for about 10 minutes or until the sauce has thickened slightly.
  • Return the beef and any juices to the pan and bring back to a simmer. Taste, season and serve hot on a bed of cauliflower 'rice'.