Pork And Vegetable Vindaloo

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

The ingredient of Pork And Vegetable Vindaloo

• 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

The Instruction of pork and vegetable vindaloo

• 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
• 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
• 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

Nutritions of Pork And Vegetable Vindaloo

fatContent: 409 646 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 20 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 46 grams protein
sodiumContent: 96 milligrams cholesterol

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