Beef Chuck: Lamb, pork, and chicken will all work in this dish. Chicken will need a shorter cook time.
Cayenne: For a more mild vindaloo, omit the cayenne entirely.
Vinegar: White vinegar can be used in place of apple cider vinegar. If the vinegar flavor is too strong after simmering the sauce for 60 minutes, stir in ½-1 packed teaspoon brown sugar and let mixture simmer another 2-3 minutes.
Greek Yogurt: If you’re sensitive to heat, definitely serve your vindaloo with 1-2 dollops of Greek yogurt. It’ll help offset some of the spiciness of the dish.
Basmati Rice: Check out our recipe for Instant Pot Basmati Rice! It works perfectly for this vindaloo recipe.
Nutrition Information
Serving: 1serving | Calories: 550kcal | Protein: 46g | Fat: 37g | Saturated Fat: 13g | Trans Fat: 2g | Total Carbs: 8g | Fiber: 2g | Sugar: 3g | Net Carbs: 6g | Vitamin C: 3mg | Cholesterol: 156mg | Sodium: 894mg | Potassium: 981mg | Calcium: 74mg | Iron: 6mg
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