Slow Cooker Beef Vindaloo

Slow Cooker Beef Vindaloo

Meat cooked in a slow cooker is amazingly tender, and that's the first thing you'll notice about this slow cooker beef vindaloo recipe.

CAL P/SERVE
435
kJ P/SERVE
1820
FAT P/SERVE
9.2g
CARBS P/SERVE
36.9g
PROTEIN P/SERVE
45.3g
SUGAR P/SERVE
7.3g
SODIUM P/SERVE
116g
FAT
%
1.6%
ENERGY RDI%
20.9%

As well as having tender beef, this recipe is packed full of flavour. Great tasting and low in sodium, sugar and fat, while being high in protein makes this recipe a dieter or weight watchers dream, and a healthy and tasty meal for those who aren't necessarily watching their weight.

Ingredients

  • 750g (26oz) Blade Steak, fully trimmed of fat and diced
  • 2 onions diced
  • 1 tbsp. Olive oil
  • ½ tsp. chilli paste or chilli (for med heat)
  • 2 tsp. crushed ginger
  • 8 cloves garlic, crushed
  • 2 tsp. ground cumin
  • 2 tsp. coriander ground
  • 2 tsp. mustard powder
  • 2 tsp. cardamom
  • 3 tsp. turmeric
  • 1 can tomato, crushed (optional)
  • 4 cups beef stock, heated
  • 3 med potatoes cut into qtrs.
  • 2 large carrots cut into chunks
  • Salt & Cracked pepper for seasoning

Method

  1. Turn on slow cooker to heat up. 
  2. In a non-stick fry pan, heat olive oil on med heat and sauté onions for 5 mins or until softened. Place into slow cooker.
  3. Now sauté beef until browned on all sides and place into slow cooker.
  4. In a small bowl place cumin, coriander, mustard powder, cardamom and turmeric powders and mix.  Now place into slow cooker.
  5. Add ginger, and crushed garlic, chilli, crushed tomato, and beef stock.  Season with salt and pepper, stir and let cook for 6 hours.
  6. At the 6 hour mark, add the carrots and potatoes and cook a further 2 hours.
  7. Serve with Steamed Rice.

Nutrition Table

Servings: 6 Serving size:544g
Average Serve Average 100g
Energy 1820 kJ 335 kJ
  435 Cal 80 Cal
Protein 45.3 g 8.3 g
Fat, total 9.2 g 1.7 g
- Saturated 2.2 g 0.4 g
Carbohydrate 36.9 g 6.8 g
- Sugars 7.3 g 1.3 g
Sodium 116 mg 21 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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