Last year, Rob got me hooked on Indian food. This love of all things curry has resulted in a few cooking experiments, like my
world-famous stupidly simple Curphy Stout Beef.
Anyway this dish is the most authentic Indian meal we've made so far. It's surprisingly low in the curry flavor department, but I think you'll like it anyway. And it's so easy! We took inspiration from a chicken vindaloo recipe that I saw on a blog called Chaos in the Kitchen. (Go check out that blog - it's beautiful.) We switched the recipe to beef and made a few modifications. So here it is.
Crock pot beef vindaloo
It's saucy... just like me.
- 1 lb beef stew meat
- Snow peas or green beans (around 2 cups)
- 2 tbsp fresh ginger
- 1 onion
- 6 minced cloves of garlic
- Can of crushed tomatoes
- 1 tsp ground cinnamon
- 1.5 tbsp curry powder
- 2 tbsp ground cumin
- 2 tbsp ground mustard
- 1/4 tsp ground clove
- 1 tsp cayenne pepper (use less if you don't want it too spicy)
- 2 tsp kosher salt
- fresh cilantro
- Throw the beans/peas, the beef pieces, the chopped onion, garlic, ginger, and ground cinnamon into your slow cooker.
- In a bowl, mix your crushed tomatoes with the cumin, ground mustard, cloves, cayenne pepper, salt, and curry powder. Throw that in the slow cooker too.
- Cook on low for around 8 hours. You might need to modify your cooking time based on your slow cooker. Ours is old, so it cooks at a really low temp.
- Throw some chopped cilantro on top and enjoy.
More appetizing than it looks.
This dish is seriously delish. I don't even use the word "delish" because I think it sounds silly. But it's that good. Try it. You will be glad you did.