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Pork And Vegetable Vindaloo


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

The ingredient of Pork And Vegetable Vindaloo

  • 2 tablespoons vegetable oil
  • 700g pork scotch fillet neck 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 tablespoons malt vinegar
  • 2 large pontiac potatoes peeled chopped
  • 1 2 400g small cauliflower cut into florets
  • 150g green beans trimmed halved
  • 1 2 cup fresh coriander leaves torn
  • steamed basmati rice to serve
  • thinly sliced red chilli to serve
  • fresh coriander leaves to serve

The Instruction of pork and vegetable vindaloo

  • 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
  • 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
  • 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

Nutritions of Pork And Vegetable Vindaloo

calories: 409 646 calories
calories: 14 grams fat
calories: 2 grams saturated fat
calories: 20 grams carbohydrates
calories: 7 grams sugar
calories: n a
calories: 46 grams protein
calories: 96 milligrams cholesterol
calories: 412 51 milligrams sodium
calories: https schema org
calories: nutritioninformation

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