Pork and vegetable vindaloo

Готовим Meat Pork and vegetable vindaloo

Try our spicy pork and vegetable vindaloo for a delicious meal thats easy on the purse.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Lactose free Milk free Sesame free Shellfish free Wheat free
  1. Heat half the oil in a saucepan over high heat. Add half the pork. Cook for 3 to 4 minutes or until browned. Transfer to a plate. Repeat with remaining oil and pork.
  2. Reduce heat to medium. Add onion and chilli to pan. Cook for 3 minutes or until tender. Add curry paste. Cook for 2 minutes or until fragrant. Return pork and juices to pan. Add stock, vinegar and 1/2 cup cold water. Bring to the boil. Simmer, covered, for 45 minutes.
  3. Add potato and cauliflower. Simmer, uncovered, for 20 minutes or until pork and potato are tender. Add beans and torn coriander. Cook for 5 minutes or until beans are bright green. Top with chilli and coriander. Serve with rice.

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2 tbsp vegetable oil
700g pork scotch fillet , trimmed, cut into 3cm pieces
1 large brown onion, chopped
2 long red chillies, thinly sliced
1/3 cup vindaloo curry paste
1 cup Massel chicken style liquid stock
2 tbsp malt vinegar
2 large pontiac potatoes, peeled, chopped
1/2 small cauliflower, cut into florets
150g green beans, trimmed, halved
1/2 cup fresh coriander leaves, torn
Steamed Basmati rice, thinly sliced red chilli and fresh coriander leaves, to serve

Adv

Autors
Preparation time
25
Cooking time
1:25
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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