Earlier I shared the recipe for a Clean Vindaloo Curry that I found on Rebelfit. I’m keen on making dishes as clean as possible so decided to make my own Vindaloo paste!

Note to self: Ease up on the Birdseye Chilli next time.

• Black Peppercorns (1tsp)

• Coriander (2tsp)

•Yellow mustard seeds (1tbsp)

• Dried red chillies (4) – I used Birdseye

•Lazy garlic (2tsp)

•Ginger (2tsp)

•Sea Salt (1/2 tsp)

•Coconut Oil (1tbsp)

•Vinegar (2tbsp)

•Tomato Puree (2tbsp)

•Tamarind Paste (1tbsp)

•Fresh chilli (2) or chilli powder

Simply throw every ingredient together and blend into a paste!

•Vindaloo paste (or make a scorcher of a curry and make a clean Vindaloo paste of your own!)

Heat up the Coconut Oil and fry the beef strips.

Add onions to pan and cook until golden.

Stir in the paste and chicken stock.

Throw in the Sweet potato and cook until soft.

Alternatively, once the beef strips are cooked and the onions are golden, throw the entire mix in a slow cooker and enjoy later on.