9/30/2020 Jamie Oliver's Vindaloo Curry | Pickled Plum Food And Drinks

JAMIE OLIVER’S VIN DA LOO C U RRY

prep time: 15 MINUTES cook time: 45 MINUTES total time: 60 MINUTES
yield: 4 1X category: MAIN, CURRY cuisine: INDIAN

INGRED IENTS SCALE 1x 2x 3x

2 medium onions ( nely chopped)

4 cloves garlic ( nely chopped)
1–2 red chili ( nely chopped)
1 thumb size ginger (peeled and nely chopped)
1 handful cilantro (chopped)
4 tomatoes (chopped)
2 tablespoons vegetable oil
1 pat butter
1 3/4 pounds pork shoulder (chopped bite size)
1/2 cup vindaloo paste (such as Pataks)
salt and pepper (to taste)
1/3 cup balsamic vinegar
1 tablespoon honey
1 cup plain yogurt
1 lemon

INSTRUCTIONS

DIRECTIONS

Get a large casserole-type pan on medium to high heat and add a couple of lugs of peanut
oil and the butter. Add the onions, garlic, chile, ginger, and cilantro stalks and cook for 10
minutes, until softened and golden. Ad the pork and the curry paste. Stir well to coat
everything with the paste and season with salt and pepper. Add the tomatoes, balsamic
vinegar, honey, and about 1 2/3 cups of water, enough to cover everything, and stir again.
Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check
the curry regularly to make sure it’s not sticking to the pan, and add extra water if

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9/30/2020 Jamie Oliver's Vindaloo Curry | Pickled Plum Food And Drinks

necessary. Only when the meat is tender and cooked, taste and season with salt and
pepper – please season carefully.

S ERVE CURRY WITH

Serve vindaloo curry with rice or naan bread, with a few spoonfuls of natural yogurt
dolloped on top. Sprinkle over the cilantro leaves and serve with some lemon wedges to
squeeze over. If you prefer something less spicy, try this Thai ground pork in chili sauce
(not spicy at all).

NUTRITION

Calories: 637 Saturated Fat: 12

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