Pork and vegetable vindaloo

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

Recipe «Pork and vegetable vindaloo» presented in category Recipes / Meat, to prepare this dish you will need no more 1:25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.