Easy slow cooker pork vindaloo recipe
If you love fiery curries with tender meat then this slow cooker pork vindaloo will hit the spot. Plus, it's simply a case of throwing all the ingredients into a slow cooker and letting it do all the work.
Ingredients
- 600 g boneless pork shoulder or pork loin cut into large chunks
- 2 potatoes peeled and chopped into large pieces
- 2 onions roughly chopped
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 1 tablespoon hot chilli powder or use less if you don't want too much heat
- 1 1/2 teaspoon sea salt
- 1 cinnamon stick
- 4 cardamom pods
- 2 cloves
- 1 400g x tin of chopped tomatoes
- 100 ml red vinegar or apple cider vinegar
- 2 inch piece of peeled fresh ginger
- 10 garlic cloves peeled
- 1-2 tablespoons of vegetable oil
- 200 ml chicken stock
- Fresh coriander for garnish
Instructions
- Using a pestle and mortar crush the cardamon pods and cloves together, discarding the cardamon shells.
- You could also use the end of a rolling pin if you don't have a pestle.
- In a food processor, add the chopped onions, garlic cloves, fresh ginger - and all the spices - the cumin, turmeric, chilli powder, salt, crushed cloves and cardamom. Then a splash of vegetable oil.
- Blitz until you get a fine paste. Add a little more if you think the paste isn't coming together as well as it should.
- Then add the paste, the pork meat, chopped potatoes, tinned tomatoes, chicken stock, vinegar and cinnamon stick into the slow cooker.
- Give all the ingredients a good stir then cook on low for 8 hours [or high for 4-5 hours].
- Serve with fresh coriander sprinkled on top, rice, naan and poppadoms.
Nutrition
Calories: 588kcalCarbohydrates: 31.4gFat: 12g