Quick and Easy

Easy pork vindaloo curry with raita

Recreate this tender pork vindaloo curry at home with this easy-to-follow recipe. It's great served with warm naan bread for dipping, and finished off with a cooling yoghurt, mint and cucumber raita
Pork vindaloo
6
20M
1H 45M
2H
2H 5M

This recipe first appeared in Woman’s Day.

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Ingredients

Raita

Method

1.In a shallow dish, combine pork and curry paste. Cover and marinate in fridge for 2-3 hours.
2.In a large, heavy-based saucepan, heat half the oil on high. Brown meat in 3 batches for 2-3 minutes each. Transfer to a plate. Reduce heat to medium and add remaining oil to pan. Sauté onion for 2-3 minutes until tender.
3.Add garlic, ginger and chilli, then cook for 1 minute until fragrant. Return pork to pan with stock and tomato paste. Bring to the boil on high. Reduce heat to low and simmer, covered, for 1-1 ½ hours until meat is tender and sauce has thickened.
4.For the raita: In a small bowl, combine all ingredients. Season to taste.
5.Serve curry scattered with coriander and accompanied with rice, raita and naan.
  • Cooking time depends on the cut of meat used – the tougher the cut, the longer the cooking time.
Note

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