Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fiery, tangy Goan-style curry — India.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 800 g pork shoulder, cubed
- 1 onion, 4 garlic cloves
- thumb of ginger
- 2 tbsp vindaloo or curry paste
- 3 tbsp cider vinegar
- 1 x 400g tin chopped tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp oil
- Coriander (cilantro) and cauliflower rice, to serve
Method
- Heat the oil in a casserole and cook the onion for 5 minutes, until golden.
- Add the garlic, ginger, vindaloo paste, cumin and paprika and cook for 1–2 minutes, until fragrant.
- Add the pork and turn to coat and lightly brown in the paste.
- Pour in the vinegar and tomatoes, season, cover, and simmer very gently for about 1 hour 15 minutes, until the pork is completely tender.
- Uncover for the last 15 minutes to thicken. Taste — vindaloo should be hot and sharp with vinegar.
- Scatter with coriander and serve over cauliflower rice.
Swaps and tips
Vindaloo is meant to be hot and tangy from the vinegar. Adjust the chilli to your taste, and serve with cauliflower rice.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 30 g | 6 g | 2 g | 30 g | 415 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
