Pork Vindaloo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.5 tbsp grainy mustard1.5 tsp ground cumin seed1.5 tsp ground turmeric1 tsp cayenne pepper1 tsp salt1 tsp red wine vinegar3 tbsp canola oil1 small onion(about 4 oz) peeled and cut into fine half rings6 large cloves garlic, peeled and crushed to a pulp1.25 pounds boned shoulder of pork, cut into 1-inch cubes2/3 cup canned coconut milk, well stirred1 cup water
Combine the mustard, cumin, turmeric, cayenne, salt, and vinegar in a cup. Mix well.
Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 1 cup water. Cover and bring to a boil. Lower the heat to a simmer and cook for 60 to 70 minutes.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ALJURGENS.
Put the oil in a large, nonstick frying pan and set over medium-high heat. When the oil is hot, put in the onion. Stir and fry until it is medium brown. Put in the garlic. Stir and fry for 30 seconds. Put in the spice paste. Stir and fry for a minute. Put in the meat. Stir and fry for about 3 minutes. Then add the coconut milk and 1 cup water. Cover and bring to a boil. Lower the heat to a simmer and cook for 60 to 70 minutes.
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ALJURGENS.
Nutritional Info Amount Per Serving
- Calories: 655.6
- Total Fat: 53.6 g
- Cholesterol: 133.2 mg
- Sodium: 832.7 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 0.8 g
- Protein: 35.3 g
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