• Partnered with
  • Serves 6
  • 20 mins prep
  • 105 mins cook
  • 120 mins marinate

Easy pork vindaloo curry with raita

Pork vindaloo

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


  • 1 kg boneless pork shoulder, cubed
  • 1/3 cup vindaloo curry paste
  • 1 tbsp vegetable oil
  • 2 onions, finely sliced
  • 3 garlic cloves, crushed
  • 2 tsp grated fresh ginger
  • 1 fresh red Thai chilli, chopped
  • 2 cups beef stock
  • 100 g tomato paste
  • 1/2 cup firmly packed fresh coriander leaves
  • rice, naan to serve


  • 1 cup Greek-style yoghurt
  • 1 medium cucumber, grated
  • 2 tbsp lemon juice
  • 2 tbsp 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.

This recipe first appeared in Woman's Day.

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