Some nights I make things I've made for years, sometimes I'll just try something new, this was a something new dish.
This was very popular with those that tried it. It's not too spicy, the meat is super tender and the flavours were very very nice.
I love how easy this is to make, it's great for those days that you don't want to spend hours in the kitchen. Here a few minutes of initial prep, then it simmers away on it's own and dinner is done.
Some people frown upon the use of curry pastes, I do not. I love the convenience of a quick fix every now and then and in this dish it works perfectly.
You can make this dish in a slow cooker, just add all the ingredients, except the fresh coriander, into a slow cook, mix to combine. Turn on slow cooker to low and cook for 8 hours or turn it on high and cook for 4 hours.
This is an easy dish to make and you'll save money not getting take away for the family.
Recipe
Serves 6
2 tablespoons olive oil
1.2kg pork scotch fillet (neck), cut into 3cm pieces, discard fat
2 large onions, sliced thinly
5cm piece fresh ginger, grated finely
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1/2 cup vindaloo curry paste
400g tin diced tomatoes
3/4 cup (180ml) beef stock
1/2 cup fresh coriander leaves, to serve, to taste
White Rice, to serve
or
Naan Bread
Place oil in a large saucepan over a medium high heat. Add pork, cook in batches 4-5 minutes until coloured on all sides, remove, set aside.
To the same saucepan add onions, sauté for 2-3 minutes, until softened. Add ginger and garlic, stir for about 1 minute. Add in tomato paste, stir for about 30 seconds, then stir through the curry paste, diced tomatoes and beef stock. Return pork the the saucepan, stir to combine. Cover with a lid, reduce the heat to low and simmer for about 2 hours or until the pork is tender. Remove lid if your vindaloo is too watery and continue cooking until it reaches your desired thickness. Taste for seasoning.
Serve hot with coriander leaves, rice or naan bread.
Enjoy!
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