Cheats Pork and Potato Vindaloo
Cheats Pork and Potato Vindaloo
SERVES 2-3
10 MINS PREP
COOKS IN 60 MINS
Fancy a delicious spicy pork curry? Our vindaloo recipe is insanely good and will really hit the spot. It is also really easy to cook so give it a try today!
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Gardez cette recette
ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE
Tailored to Taste
A quick and easy way to prepare this Indian restaurant favourite, Anjum takes you through her cheat’s recipe for the perfect home-made vindaloo.
Ingrédients
- 1 pack of The Spice Tailor Punjabi Tomato Curry
- 1 tsp. vegetable oil
- 250g pork shoulder, cut into cubes
- 1 tsp. sugar
- ½ tsp. ground coriander
- 2 tsp. red wine vinegar
- 1 medium potato, peeled and cut into large pieces
- ½ tsp. ground cumin
- ½ tsp. crushed red chillies or chilli powder
Méthode
- Heat the oil in a medium-size, non-stick saucepan. Add the chilli from the whole spice sachet and cook for 20 seconds.
- Add the pork and sear the meat all around. Add the base sauce from the small pouch, sugar, ground coriander, ground cumin and crushed chilli flakes and bring to a simmer.
- Add the main sauce, a good splash of water and the vinegar and bring back to a simmer.
- Cover and cook over a low heat for about 35-40 minutes, or until just softening.
- Give it an occasional stir and make sure there is enough water in the pot - if it is getting dry, add a little water in.
- Meanwhile, using a good pestle and mortar, pound the remaining spices from the whole spice sachet until fine (sometimes a little toasting to dry them out helps).
- Add the spices into the pork along with the potato, with another splash of hot water if necessary.
- Continue cooking until the pork and potatoes are both tender, approximately another 15 minutes or so. Serve hot with Indian bread.
Tailored to Taste
A quick and easy way to prepare this Indian restaurant favourite, Anjum takes you through her cheat’s recipe for the perfect home-made vindaloo.
Ingrédients
- 1 pack of The Spice Tailor Punjabi Tomato Curry
- 1 tsp. vegetable oil
- 250g pork shoulder, cut into cubes
- 1 tsp. sugar
- ½ tsp. ground coriander
- 2 tsp. red wine vinegar
- 1 medium potato, peeled and cut into large pieces
- ½ tsp. ground cumin
- ½ tsp. crushed red chillies or chilli powder
Méthode
- Heat the oil in a medium-size, non-stick saucepan. Add the chilli from the whole spice sachet and cook for 20 seconds.
- Add the pork and sear the meat all around. Add the base sauce from the small pouch, sugar, ground coriander, ground cumin and crushed chilli flakes and bring to a simmer.
- Add the main sauce, a good splash of water and the vinegar and bring back to a simmer.
- Cover and cook over a low heat for about 35-40 minutes, or until just softening.
- Give it an occasional stir and make sure there is enough water in the pot - if it is getting dry, add a little water in.
- Meanwhile, using a good pestle and mortar, pound the remaining spices from the whole spice sachet until fine (sometimes a little toasting to dry them out helps).
- Add the spices into the pork along with the potato, with another splash of hot water if necessary.
- Continue cooking until the pork and potatoes are both tender, approximately another 15 minutes or so. Serve hot with Indian bread.
Gardez cette recette
ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE
Fabriqué avec notre délicieux
Cari Aux Tomates Du Punjabi
Un curry terreux, robuste et exceptionnellement polyvalent qui constitue la base des currys nord-indiens les plus reconnaissables et qui est un pur produit de l'âme punjabi. Il est parfait avec du poisson, du poulet, des crevettes, de l'agneau, du paneer, des légumes ou des œufs.
