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4 Comments This delicious vindaloo is a spicy curry that is not complicated to make and can be made either in a slow cooker or in something like a Dutch oven. Don’t be alarmed by the number of ingredients used in this recipe. As with a lot of Asian classics you will be using a lot of spices. But most of the ingredients are either a staple or can be found easily in the grocery store.
Vindaloo
It feels like it’s been forever since I last made this recipe. I was cooking up a storm together with my friend Esmee from the blog Es Factory and one of the dishes we were making was these pulled pork buns I showed you earlier. Insanely good of course, but when you have to buy a piece of meat of 2,5 kilo you just know that is not going to fit in your fairly small slowcooker. Plus making 2,5 kilo of pulled pork might be a bit too much (or maybe not…lol) And Es being the queen of vindaloo suggested we make this with the other half of the meat.
And so we did! This is a brilliant recipe and works really well with the pork (procureur) we used but if you don’t have that chicken thigh would work equally well. Don’t use chicken fillet as that would become too dry here.
Make your own curry paste
Part of the flavor for this delicious Vindaloo comes from the curry paste you will be making yourself. There is quite a lot of garlic going in, so if you’re not such a garlic fan you can consider using a bit less. That said; it does give it loads of flavor and because you cook the dish for quite a while the garlic becomes more mellow and is not as strong as you might think.
Let it simmer for ultimate flavor
This dish can’t be made quickly (unless you have a pressure cooker) as letting it simmer for a long time will enhance the flavors and make it rich and delicious. That’s the basis of a Vindaloo. Now if you’re preparing this in a Dutch oven be sure to double check the liquid content from time to time. You do not want the dish to cook dry. Serve the Vindaloo with either rice or cauliflower rice.
Vindaloo (Pork Curry)
Ingredients
- 1 kilo pork shoulder or pork chops cut into chunks, or chicken thighs (do not use chicken breast, it will dry out)
Curry Paste
- 1 piece fresh ginger about 7 cm sliced
- 1 bulb garlic yes, the entire bulb, not just one clove!, all cloves peeled
- 4 onions roughly chopped
- 3 red chili peppers roughly chopped – leave the seeds in if you like it spicy, remove them if you prefer it milder
Spices
- 2 tbsp ground coriander
- 1.5 tbsp ground cumin
- 1 tbsp smoked paprika powder
- 3 tsp cayenne pepper
- 2 tsp garam masala
- 2 tbsp fenugreek
Other
- 2 cubes chicken stock
- 800 grams diced tomatoes 2 cans
- 75 grams coconut cream block santen
- 150 ml apple cider vinegar
- Olive oil for frying
Titel
- Blend the ginger, garlic, onions, and chili peppers into a paste using a blender or immersion blender. Add a little olive oil if needed to make it smooth.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil and sear the meat until browned on all sides. If you have a lot of meat, do this in batches.
- Add the curry paste to the pan with the meat and stir until fragrant. Stir in the coriander, cumin, smoked paprika, cayenne, and garam masala. Cook briefly to release the flavors.
- Stir in the diced tomatoes, fenugreek, and bouillon cubes. Mix well.
- Pour in the apple cider vinegar, stir well, and bring to a boil. Lower the heat, cover with a lid, and let simmer gently for about 1.5 to 2 hours until the meat is tender.
- Add the coconut cream block (santen) at the end and let it melt into the curry to thicken and balance the flavors.
Notes
- You can make the vindaloo both in a slow cooker or in a Dutch oven
- Slow cooker: add all the ingredients to the slow cooker and stir through. Turn on low and let it simmer for around 7-8 hours. Check if the meat is tender and serve with rice.
- Dutch oven: Follow the instructions above
- Freezing: You can freeze this dish easily in an airtight container or freezer bag. Will keep in the freezer for 3 months
- Kept in the fridge for 2-3 days.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Is it fenegreek powder or leaves?
He Darren, No it is the fenegreek (whole) spices. Not the ground ones although you can use that if that is the only thing available.
I have never seen Santen. Could I substitute coconut cream? Also, what type of chili peppers did you use?
Thanks
He Regan, Santen is basically a block of coconut cream so yes you can easily substitute it for coconut cream. The chili’s we used are the regular red ones. If you want things spicier use whatever chili you prefer!