When I think of vindaloo, I think of Indian cuisine. However, vindaloo originated in Portugal and made its way to India in the 15th century via Portuguese explorers. Vindaloo is a spicy curry dish, which will make your brows sweat. If you love great flavor and spice, follow my crockpot recipe below. People are probably shaking their heads at me for cooking vindaloo in a crock pot. However, this dish was so tasty and the beef was cooked to tender, moist perfection, so I will choose the crock pot method every time!
If you’re not a huge fan of spiciness, adjust the recipe for less peppers or a pepper that is lower on the heat scale.
Crockpot Beef Vindaloo Recipe
1 ½ -2 lbs of cubed beef (stew beef)
½ cup white vinegar
Vindaloo Spice Mix (see below)
4 serrano peppers
6 oz can of tomato paste
1 cup water or beef broth
3 TBSP olive oi
Vindaloo Spice Blend
1 TBSP garlic powder
1 TBSP cayenne pepper
1 TBSP red chili pepper flakes
1 tsp paprika
1 tsp ginger
1 tsp coriander
1 tsp turmeric
1 tsp ground mustard
½ tsp cumin
½ tsp cinnamon
- Prepare your vindaloo spice mix.
- Place beef in a large storage bag.
- Add your spice mix to your beef with ½ cup of vinegar.
- Let the beef marinate for about 1 hour.
- While the beef is marinating, chop 2 onions and 4 serranos (to make it very spicy). You can add as many or as few peppers as you would like. I enjoy very spicy foods, so I added four.
- Heat up a skillet with 3 TBSP of olive oil and toss in your onions and peppers. Cook for about 3-4 minutes until they are softened.
- Add in 1 cup of broth or water and a 6 oz can of tomato paste.
- Stir until all tomato paste is incorporated.
- Add marinated beef (with spices and vinegar) into your crock pot with the onion, pepper, and tomato paste mixture. Cook on low for 3 hours.
- Serve with basmati rice and naan bread for a delicious crock pot vindaloo.
I have also used this recipe for beef short ribs, and will soon be trying it with chicken as well. Once you have the vindaloo flavor, you can use whatever meat you would like. Get creative!
In India, Naan is always on the menu of every party, wedding, or restaurant. It isn’t however typically eaten every day in an Indian household. Typically Naan is made in a tandoor (clay oven), but this recipe is a stovetop or everyday oven recipe. I like the results when I cook it on the cast iron skillet much more than the oven, but the oven will work as well (the naan just will not be as soft when cooked in the oven as when using the cast iron method).
One cannot think well, love well, sleep well, if one has not dined well.Virginia Woolf, A Room of One’s Own
Garlic Naan Bread Recipe
3 ¼ cups of all-purpose flour
1 tsp salt
1 cup lukewarm water
1 TBSP sugar
2 tsp active dry yeast
1/3 cup lukewarm milk (I use whole milk)
2 TBSP plain greek yogurt
3 TBSP oil (I use olive oil)
2 large grated cloves of garlic
Garlic butter to brush on naan
5 TBSP butter (I used salted)
5 TBSP chopped cilantro
4 grated cloves of garlic
- Add 1 cup lukewarm water to your mixing bowl. Add 1 TBSP sugar and 2 tsp active dry yeast. Let sit for 5-10 minutes in order for the yeast to bloom. The yeast will have “bloomed” when it’s frothy on top.
- In a separate mixing bowl, combine 3 ¼ cups of flour and 1 tsp of salt. Set it aside.
- Once the yeast is activated, add the yeast mixture from step 1 to 1/3 cup lukewarm milk, 2 TBSP plain greek yogurt, and 3 TBSP oil.
- Add the flour mixture to the yeast mixture from previous step. Mix until combined.
- Add in the 2 grated cloves of garlic. Add in flour, a TBSP at a time until mixture is slightly sticky, but do not add too much to make it dry (I added 4 TBSP of flour).
- Knead the dough with your hands or the hook attachment of a stand mixer for about 3-4 minutes until the dough is smooth.
- Transfer the dough to a greased bowl.
- Cover the bowl with a kitchen towel and let rise for 60-90 minutes
- After the dough has risen (about double in size), punch the dough down lightly to release the air.
- Divide the dough into 8 equal parts (if you have a large enough cast iron skillet); I divided mine into 16 equal parts because I was cooking it all in my cast iron skillet and my skillet just isn’t large enough. I made mini naan breads! I found that dividing it into 8 balls the bread was just too big to completely cook in my cast iron skillet. Dough will be sticky, so be sure to oil your hands while dividing the dough. Cover the dough balls with a kitchen towel and let rest for 10-15 minutes
- While dough is setting, combine 5 TBSP melted butter, 5 TBSP of chopped cilantro, and 4 cloves of grated garlic. This will be what you brush on top of the naan once it is cooked.
- Heat up a cast iron skillet on medium-high heat.
- Roll out a dough ball into an oval shape. Apply a small amount of oil to the dough before you roll it, or it will stick to everything. It is helpful to keep oil on your hands and rolling pin as well. Simply roll to stretch the dough lengthwise and widthwise; do not roll like you would a tortilla or biscuits.
- Transfer the rolled naan onto the hot skillet. Let it cook for a few minutes until you see bubbles on the top. Brush the naan with the prepared garlic butter. Flip the naan with tongs and cook on the other side. If you have a gas stove, at this point, you can cook directly on the gas flame until golden brown on both sides. I however have an electric range, so my naan is cooked all in the cast iron skillet.
- Remove naan from heat and apply more garlic butter.
NOTE: If you choose to cook the naan in the oven. Preheat to 500 degrees Fahrenheit. Arrange rolled naan on a baking tray and then bake for 4-5 minutes until golden brown. You can also turn on the broiler to char the top of the naan. Remove naan from oven and apply garlic butter.
There is no love sincerer than the love of food.”George Bernard Shaw, Man and Superman
Serve with your favorite butter chicken, vindaloo, or other Indian recipe!
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