Featuring aromatic spices, this pork curry recipe has fresh vegetables and creamy coconut milk for a flavourful dish.
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Ingredients
- Pork shoulder
- Cooked rice or naan (for serving)
- Vegetable oil or ghee
- Onions, finely chopped
- Garlic cloves, minced
- Fresh ginger, grated
- Curry powder or paste
- Ground cumin
- Ground coriander
- Turmeric
- Fresh tomatoes, chopped (or canned)
- Coconut milk or cream
- Mixed vegetables (e.g., potatoes, carrots, peas, bell peppers)
- Salt and pepper
- Fresh cilantro (for garnish)
Method
- Blend dried chilies, garlic, ginger, cumin, mustard seeds, turmeric, cinnamon, cloves, black pepper, vinegar and salt to make a fiery vindaloo paste. (You can also buy this ready-made.)
- Heat oil in a pot, then brown the pork shoulder until well seared.
- Add the onions and cook until golden.
- Stir in the vindaloo paste, then add pureed tomatoes, tomato paste, and water.
- Simmer gently until the pork is tender and the sauce rich and fragrant.
- Finish with fresh coriander for a burst of colour and freshness.
Tip: Make the paste ahead of time; it keeps well in the fridge for up to a week, making it easy to whip up a quick curry.
Supplied by: sapork.co.za
PrintRecipe of the day : The charming curry
Ingredients
- Vegetable oil or ghee
- Onions, finely chopped
- Garlic cloves, minced
- Fresh ginger, grated
- Curry powder or paste
- Ground cumin
- Ground coriander
- Turmeric
- Fresh tomatoes, chopped (or canned)
- Coconut milk or cream
- Mixed vegetables (e.g., potatoes, carrots, peas, bell peppers)
- Salt and pepper
- Fresh cilantro (for garnish)
- Cooked rice or naan (for serving)
Instructions
Blend dried chilies, garlic, ginger, cumin, mustard seeds, turmeric, cinnamon, cloves, black pepper, vinegar, and salt to make a fiery vindaloo paste.
(You can also buy this ready-made.)
Heat oil in a pot, then brown the pork shoulder until well seared. Add the onions and cook until golden. Stir in the vindaloo paste, then add pureed tomatoes, tomato paste, and water. Simmer gently until the pork is tender and the sauce rich and fragrant. Finish with fresh coriander for a burst of colour and freshness.
Tip: Make the paste ahead of time; it keeps well in the fridge for up to a week, making it easy to whip up a quick curry.
Supplied by: sapork.co.za
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