I'd never tried a vindaloo before, the common myth is that they are really hot, at least from UK takeaways, but since I've spent time on lots of food sites, I've learned that the most important thing about vindaloo isn't the heat, it's the garlic and vinegar.
I got this recipe from Mamta's kitchen. I can really recommend her recipes, they are authentic, tasty and they work.
I used my slow cooker for this, and cooked it on low all day.
It was delicious, and not too hot. It froze brilliantly too, we've already eaten the leftovers.