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

By Jennene Plummer
  • 20 mins preparation
  • 1 hr 45 mins cooking
  • 2 hrs marinating
  • Serves 6
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This recipe first appeared in Woman's Day.
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  • 1 kilogram boneless pork shoulder, cubed
  • 1/3 cup vindaloo curry paste
  • 1 tablespoon vegetable oil
  • 2 onions, finely sliced
  • 3 garlic cloves, crushed
  • 2 teaspoon grated fresh ginger
  • 1 fresh red Thai chilli, chopped
  • 2 cup Campbell's Real Beef Stock
  • 100 gram tomato paste
  • 1/2 cup firmly packed fresh coriander leaves
  • rice, naan to serve
  • 1 cup Greek-style yoghurt
  • 1 medium cucumber, grated
  • 2 tablespoon lemon juice
  • 2 tablespoon chopped mint leaves, plus extra to serve
  • 1 garlic clove, crushed


  • 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.