Pork and vegetable vindaloo

 

Recipe may contain gluten, peanuts, tree nuts and soy.

Try our spicy pork and vegetable vindaloo for a delicious meal that's easy on the purse.

    14 Ingredients

  

    2 tbsp 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 tbsp 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

    Select all ingredients

  3 Method Steps

    Step 1

    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.

    Step 2

    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.

    Step 3

    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.

You can read Full Here : https://www.taste.com.au/recipes/pork-vegetable-vindaloo/47b24f9c-fb09-40d0-8aa7-27aaa907c966

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