- 1 tablespoon minced fresh ginger
- 1 tablespoon garam masala
- 2 teaspoons mustard seeds
- 1 teaspoon cumin
- 3 cups diced yellow onion
- 2 tablespoons minced garlic
- 2 pounds boneless pork loin, trimmed of fat and cut into 1/2- to 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (divided)
- 1/2 cup red wine
- 1/2 cup water
- 1 14.5-ounce can crushed tomatoes
- 2 tablespoons fresh cilantro, chopped
- In a blender or food processor, puree the ginger, garam masala, mustard seeds, cumin, onion and garlic. Set aside.
- Toss the pork pieces with salt and pepper. In a large Dutch oven or pot, heat 1 tablespoon oil and brown the pork pieces for a couple of minutes on each side. Remove the pork and set aside.
- In the same pot, heat the remaining oil over medium heat. Add the spice-onion puree to the pan and cook, stirring frequently, for 5 to 7 minutes. Stir in the wine, water, tomatoes and browned pork. Cover the pot and reduce the heat to a low simmer. Cook for about 40 minutes, stirring occasionally. Remove from heat and serve over basmati rice, garnished with fresh cilantro.
This is a mild version of a popular Indian/Portuguese recipe; add a
teaspoon (or more) of cayenne pepper or crushed red chilies or a
tablespoon or two of sriracha sauce if you like it spicy. To make a
vegetarian version, replace the pork with 3 to 4 cups of cubed red skin
potatoes and add 1 cup of cooked garbanzo beans when you add the
tomatoes to the pan. Substitute red wine vinegar for the red wine if
Tips & Notes
Like most stews, leftover vindaloo is even better after the flavors have a day or two to meld, so save some for the next day’s lunch.
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