Beef Vindaloo with Roasted Sweet Potatoes and Green Beans, and Garlic Naan

Step 1: Marinate the Beef

In a bowl, combine yogurt, ginger, garlic, red wine vinegar, turmeric, chili powder, garam masala, cumin, coriander, ginger powder, cloves, cinnamon, salt, and pepper. Add beef and toss to coat. Marinate for at least 30 minutes (or up to a few hours) in the refrigerator.

• 4 tablespoons plain yogurt
• 1 (1-inch) piece ginger (peeled and grated)
• 6 cloves garlic (minced)
• 2 tablespoons red wine vinegar
• 1 teaspoon turmeric powder
• 0.75 teaspoon chili powder (or to taste)
• 2 teaspoons garam masala
• 1.5 teaspoons cumin seeds
• 1 teaspoon coriander powder
• 0.5 teaspoon ground ginger
• 0.25 teaspoon ground cloves
• 0.25 teaspoon cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 pounds beef stew meat (cut into 1-inch cubes)

Step 2: Roast Sweet Potatoes and Green Beans

Preheat oven to 400°F (200°C). Toss sweet potatoes and green beans with 1 tablespoon of vegetable oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

• 2 large sweet potatoes (peeled and cubed)
• 1 pound green beans (trimmed)
• 1 tablespoon vegetable oil
• Salt (to taste)
• Pepper (to taste)

Step 3: Sauté Aromatics

In a large pot or Dutch oven, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add mustard seeds and let them splutter. Then add chopped onion and sauté until softened, about 5 minutes.

• 1 tablespoon vegetable oil
• 0.5 teaspoon mustard seeds
• 1 large yellow onion (chopped)

Step 4: Cook Vindaloo Base

Add diced tomatoes and tomato paste to the pot. Stir well and cook for another 5 minutes, allowing the tomatoes to break down slightly.

• 1 (14.5-ounce) can diced tomatoes (undrained)
• 2 tablespoons tomato paste

Step 5: Simmer Beef

Add the marinated beef to the pot. Stir to combine with the tomato mixture. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the beef is very tender. Stir occasionally and add a little water if the sauce becomes too thick.

• Marinated beef from Step 1
• Water (as needed)

Step 6: Adjust and Finish

Stir in the sugar, green chilies (if using), and adjust seasoning (salt, pepper, chili powder) to taste. Simmer for another 5-10 minutes to meld the flavors.

• 1 teaspoon sugar
• 1-2 green chilies (finely chopped, optional)
• Salt (to taste)
• Pepper (to taste)
• Chili powder (to taste)

Step 7: Serve

Serve the beef vindaloo over the roasted sweet potatoes and green beans. Garnish with fresh cilantro. Heat the garlic naan according to package directions and serve alongside.

• Roasted sweet potatoes and green beans from Step 2
• 0.25 cup cilantro (fresh, chopped)
• 4 pieces garlic naan