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Indian Inspired Easy Vindaloo Curry

A tangy and spicy curry made with readily available curry powder, with potatoes to thicken the curry and absorb all the flavors.


  • 2 lbs meat, with or without bones, cut into bite-sized pieces
  • 2 to 4 tbsp curry powder (adjust according to taste)
  • ½ cup vinegar
  • 2 tbsp Low Sodium Soy Sauce
  • 1 tsp brown sugar
  • 1 tsp black pepper
  • 3 medium potatoes, cut into quarters
  • 9 cloves garlic, chopped
  • 0.5 medium onion, chopped
  • 1 inch ginger, chopped
  • 0.5 medium onion, sliced to be added into curry near the end of simmering


  1. Fry until fragrant, in a deep pan, chopped onions, garlic and ginger in about 3 tbsp of oil.
  2. Add cut up meat into pan and brown slightly.
  3. Add curry powder to meat, and stir constantly to prevent burning. Reduce heat. Add potatoes.
  4. Once well mixed, add 1/3 cup water, vinegar, brown sugar, black pepper and soy sauce.
  5. Allow to simmer until meat is cooked through and potatoes are tender.
  6. Serve hot with warm steam rice or warm flatbread.
  7. Add sliced onion in the end just before turning off heat. Sliced onions should not be fully cooked.


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