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Beef vindaloo with radish raita

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Spice things up with our quick and tasty beef vindaloo with radish raita recipe.

  • Serves4
  • Cook time1 hour 35 minutes
  • Prep time25 minutes
A bowl of beef and sweet potato vindaloo curry with rice


  • ¼ cup (60g) ghee
  • 1kg Coles Australian Gravy Beef, cut into 3cm pieces
  • 1 large red onion, thinly sliced
  • ½ cup (150g) Patak’s Vindaloo Curry Paste
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 2 tbs white vinegar
  • 1 Lebanese cucumber, seeded, coarsely grated
  • 3 red radishes, coarsely grated
  • 1 cup (280g) plain natural yoghurt
  • ¼ cup chopped coriander
  • 500g orange sweet potato (kumara), coarsely chopped
  • 2 long red chillies, finely chopped
  • 1 red radish, extra, cut into matchsticks, to serve
  • Steamed basmati rice, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat half the ghee in large saucepan over high heat. Add one-quarter of the beef, and cook, turning, for 2-3 mins or until browned all over. Transfer to a plate. Repeat in 3 more batches with remaining beef.
  2. Step 2

    Heat remaining ghee in the pan over medium-high heat. Add onion and cook, stirring, for 5 mins or until it softens. Add the curry paste and garlic. Cook for 1 min or until fragrant.
  3. Step 3

    Return beef to pan and add tomato, 2 cups (500ml) water and vinegar. Bring to the boil. Reduce heat and simmer, covered, for 40 mins.
  4. Step 4

    Meanwhile, combine the cucumber, radish, yoghurt and half the coriander in a small bowl. Place in fridge until required.
  5. Step 5

    Add the sweet potato to the beef mixture and simmer, uncovered, for 40 mins or until sauce thickens and sweet potato is tender. Stir in half the chilli. Divide curry among serving bowls and sprinkle with remaining coriander and chilli. Sprinkle the raita with extra radish. Serve curry with raita and steamed basmati rice.