• Partnered with
  • Easy
  • 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

Ingredients

  • 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

Raita

  • 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

Steps

  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.

Follow Woman's Day on Facebook, Instagram and sign up to their e-newsletter.

Hi there! Visiting us from ? We have a local site for you at