Crockpot Beef Vindaloo
I'm getting pretty slow cooker obsessed lately. I like the challenge of coming up with recipes that actually benefit from a really long slow braise. I also love breaking the stereotype that Crockpot cooking has to be middle-America dishes made with canned cream-of-whatever soup. This weekend, it was a Crockpot Beef Vindaloo, a classic, piquant, and very spicy meaty curry. It turned out fab in the Crockpot.
Crockpot Beef Vindaloo
cilantro (chop leaves and stems separately, reserve leaves for garnish)
2 onions, roughly chopped
1/2 lb bell pepper, roughly chopped (optional)
2 t minced ginger
6 cloves garlic, roughly chopped
3 lbs stew beef, chopped into bite-sized chunks. Lamb would be delicious instead
black pepper, to taste
salt to taste (I used 2 t)
1 t beef bouillon (optional)
14 oz can crushed tomatoes
1 cup pumpkin puree (This pops up a lot on my blog. It makes a great neutral, healthy thickener for soups and stews)
1/4 cup apple cider vinegar
approximately 1 t sugar or 1 packet Splenda (to round out the flavor)
Curry powder (I like Sun Brand Madras curry powder, and I use 4 T. Depending on the curry powder you use, you may need more or less.)
OR if you'd prefer to make your own curry powder, add all of the following:
2.5 T cumin
2 t coriander
2 t turmeric
2 t cayenne pepper (This makes a quite spicy vindaloo. Use less if you can't handle it.)
1 t cardamom
1 t cinnamon
1/2 t mustard seeds (sometimes I cheat and just do a squirt of mustard instead)
1/4 t cloves
1 bay leaf
Crockpot Beef Vindaloo
cilantro (chop leaves and stems separately, reserve leaves for garnish)
2 onions, roughly chopped
1/2 lb bell pepper, roughly chopped (optional)
2 t minced ginger
6 cloves garlic, roughly chopped
3 lbs stew beef, chopped into bite-sized chunks. Lamb would be delicious instead
black pepper, to taste
salt to taste (I used 2 t)
1 t beef bouillon (optional)
14 oz can crushed tomatoes
1 cup pumpkin puree (This pops up a lot on my blog. It makes a great neutral, healthy thickener for soups and stews)
1/4 cup apple cider vinegar
approximately 1 t sugar or 1 packet Splenda (to round out the flavor)
Curry powder (I like Sun Brand Madras curry powder, and I use 4 T. Depending on the curry powder you use, you may need more or less.)
OR if you'd prefer to make your own curry powder, add all of the following:
2.5 T cumin
2 t coriander
2 t turmeric
2 t cayenne pepper (This makes a quite spicy vindaloo. Use less if you can't handle it.)
1 t cardamom
1 t cinnamon
1/2 t mustard seeds (sometimes I cheat and just do a squirt of mustard instead)
1/4 t cloves
1 bay leaf
Garnish
Cilantro leaves
Greek yogurt (optional)
Serve with basmati rice or cauliflower "rice"
Serve with basmati rice or cauliflower "rice"
Dump everything except garnish into slow cooker and stir together. Cook for 7-8 hours on low or 4 on high.
How many servings does this recipe make?
ReplyDeleteApproximately 6-7.
ReplyDeletebeen looking for a nice recipe of this to try. Thanks for sharing this.
ReplyDeleteSimon
Can I substitute mashed potatoes for the pumpkin?
ReplyDeleteI think that would work if you're not concerned about carbs. Another idea is mashed cauliflower. These would alter the color of the dish a bit (making it look paler than normal), but still thicken it and make it delicious.
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