Cheats Pork and Potato Vindaloo

Cheats Pork and Potato Vindaloo

Made With Our Punjabi Tomato Curry -
2 SERVES
SERVES 2-3
prep
8 MINS PREP
20 MINS COOK
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!
Anjum Signature

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 tsp. vegetable oil
  • 250g pork shoulder, cut into cubes
  • 1 medium potato, peeled and cut into large pieces
  • 1 packet The Spice Tailor Punjabi Tomato Curry
  • ½ tsp. cumin powder
  • ½ tsp. coriander powder
  • ½ tsp. crushed red chillies or powder or to taste
  • 2 capfuls of red wine vinegar
  • 1 tsp. sugar
Method
  1. Heat the oil in a medium-sized non-stick saucepan. Add the chilli from the spice packet and cook for 20 seconds. Add the pork and sear the meat all around. Add the base sauce, sugar and coriander powder and bring to a simmer.
  2. 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 the pot the occasional stir and make sure there is enough water in the pot, if it is getting dry, add a little in.
  3. Meanwhile, using a good pestle and mortar pound the remaining spices from the spice packet until fine. Add into the pork along with the potatoes with another splash of hot water if necessary. Continue cooking until the pork and potatoes are both soft, approximately another 10 to 15 minutes. 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.
  • 1 tsp. vegetable oil
  • 250g pork shoulder, cut into cubes
  • 1 medium potato, peeled and cut into large pieces
  • 1 packet The Spice Tailor Punjabi Tomato Curry
  • ½ tsp. cumin powder
  • ½ tsp. coriander powder
  • ½ tsp. crushed red chillies or powder or to taste
  • 2 capfuls of red wine vinegar
  • 1 tsp. sugar
  1. Heat the oil in a medium-sized non-stick saucepan. Add the chilli from the spice packet and cook for 20 seconds. Add the pork and sear the meat all around. Add the base sauce, sugar and coriander powder and bring to a simmer.
  2. 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 the pot the occasional stir and make sure there is enough water in the pot, if it is getting dry, add a little in.
  3. Meanwhile, using a good pestle and mortar pound the remaining spices from the spice packet until fine. Add into the pork along with the potatoes with another splash of hot water if necessary. Continue cooking until the pork and potatoes are both soft, approximately another 10 to 15 minutes. Serve hot with Indian bread.
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!

£3.15
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100p per 100g
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