Cheats Pork and Potato Vindaloo
Cheats Pork and Potato Vindaloo
Made With Our Punjabi Tomato Curry
SERVES 2-3
8 MINS PREP
25 MINS COOK
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!
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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.
Ingredients
- 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
Method
- 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.
Ingredients
- 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
Method
- 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.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Punjabi Tomato Curry
The North Indian region of Punjab is a fertile region, with a fantastic selection of seasonal vegetables, grains, river fish, lamb and chicken. The food is rustic and robust and, for most of us, perhaps the most familiar of the Indian flavour profile.
Typical of the region, this sauce is often used in creating the most popular everyday curries, from paneer curry to chicken or fish. It is a truly versatile curry and works whether you have a dish in mind that you want to recreate, or are just throwing in bits from the fridge (let’s be honest, we all do!). Great for both the experimenter and the Punjabi conformist!
Restaurant quality meals in minutes
Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
