High-Protein, Gluten Free
Beef Vindaloo
30 mins
Easy
2 Servings
This Beef Vindaloo is a fiery, high-protein curry that blends Indian spices with Portuguese influences. Using lean beef fillet, red lentils, and a flavour-packed gravy, this dish is both satisfying and nutrient-dense.
Brilliant Bases Used In This Recipe
Indian Gravy
Bone Marrow Broth
About This Recipe
Vindaloo has its roots in Portuguese cuisine, where vinegar was traditionally used in marinated meat dishes.
Over time, it evolved into a spicier, richer Indian curry, and in the UK, it has become infamous as one of the hottest options on a menu. This version offers customisable heat, allowing you to adjust the amount of chilli and black pepper to your taste.
Using lean beef fillet ensures this dish remains both high in protein and low in fat. Choosing tail cuts makes it more cost-effective while still offering tender, high-quality meat. The addition of red lentils not only thickens the curry but also provides a rich source of fibre and plant-based protein, supporting digestive health and keeping blood sugar levels stable.
The red peppers add a dose of vitamin C, supporting immunity and collagen production, while the coriander and smoked paprika bring antioxidants that aid in reducing inflammation. The red wine vinegar enhances flavour while helping with digestion, and the BB Bone Marrow Broth/chicken stock provides a savoury depth without excessive calories.
This dish is deeply satisfying and nutrient-dense, perfect for anyone looking for a protein-heavy meal that is both hearty and full of authentic flavour.
Log In To Access This Free Recipe
Log in today and gain access to this recipe to get a taste of how we elevate your mealtimes with Elevated Food For Life.
Ingredients
400g / 14oz beef fillet tail pieces, cut into Stroganoff-style strips
1 large red pepper, de-seeded and cut into thick strips
100g / 3.5oz split red lentils
400g / 14oz BB Bone Marrow Broth or chicken stock
400g / 14oz BB Indian Gravy
1 teaspoon smoked paprika
1 large red chilli, finely sliced
3-4 garlic cloves, sliced
20g / 0.7oz oil or ghee
10g / 0.35oz fresh coriander leaves, sliced
20ml / 0.7 fl oz red wine vinegar
Sea salt and black pepper, to taste
Nutrition Per Serving
Calories
1088
Fats
54G
Carbs
49G
Protein
29G
Method
Thinly slice the beef fillet and red pepper into strips
Heat a heavy-bottomed pan over medium heat, add the oil or ghee, and fry the beef fillet strips until sealed and any juices have bubbled away
Add the red pepper slices and a generous pinch of sea salt, stirring well
Continue cooking until the juices evaporate and the beef and peppers begin to brown
Stir in the garlic and sliced chillies, followed by the smoked paprika and split red lentils
Mix well to distribute the flavours evenly
Pour in the BB Bone Marrow Broth/chicken stock, stirring to deglaze the pan
Cover with a lid and simmer for 5-7 minutes, or until the lentils are soft and most of the liquid has been absorbed
Add the BB Indian Gravy, bring to a gentle simmer, then finish with a splash of red wine vinegar and freshly sliced coriander leaves
Adjust seasoning with sea salt and black pepper to taste
