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Pork and vegetable vindaloo
Pork and vegetable vindaloo
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Prep Time:
25 minutes
Cook Time:
85 minutes
Total Time:
110 minutes
Spicy pork and vegetable vindaloo: a budget-friendly and delicious dish.
Ingredients:
  • 36.80 gm vegetable oil
  • 700g pork scotch fillet (neck), trimmed, cut into 3cm pieces
  • 1 large brown onion, chopped
  • 2 long red chillies, thinly sliced
  • 115.50 gm vindaloo curry paste
  • 255.00 gm chicken style liquid stock
  • 40.00 ml malt vinegar
  • 2 large pontiac potatoes, peeled, chopped
  • 400g cauliflower
  • 150g green beans, trimmed, halved
  • 125.00 ml fresh coriander leaves, torn
  • Steamed basmati rice, to serve
  • Thinly sliced red chilli, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a saucepan over high heat, sear half of the pork in half of the oil until browned, about 3 to 4 minutes. Transfer to a plate and repeat with the remaining oil and pork.
  • Lower the heat to medium. Sauté onion and chili in the pan for 3 minutes until tender. Stir in curry paste and cook for 2 minutes until fragrant. Add pork and its juices back to the pan. Pour in stock, vinegar, and 1/2 cup cold water. Bring to a boil, then cover and simmer for 45 minutes.
  • Combine the potato and cauliflower in the pot. Simmer without a lid for 20 minutes, or until the pork, potato, and cauliflower are tender. Stir in the beans and torn coriander, and continue cooking for 5 minutes, or until the beans turn bright green. Garnish with chili and fresh coriander. Serve alongside rice.

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