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Slow-cooker pork vindaloo recipe

Slow-cooker pork vindaloo

Created by The Tesco Recipes team

A spicy Indian curry filled with mouthwatering pork and potatoes to delight friends and family.

See method
  • Serves 6
  • 20 mins to prepare, 2 hours to marinate and 4-8 hours to cook
  • 250 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 750g pork shoulder steaks cut into 2 inch pieces
  • 6 small new potatoes halved
  • 3tbsp vegetable oil
  • 2 medium onions chopped
  • 1tbsp tomato puree
  • 1 x 400g tin chopped tomatoes
  • 1 cinnamon stick
  • 100ml chicken stock

For the spice paste

  • 1 tsp cumin seeds
  • 2tsp chilli powder or 2 dried chillies
  • 3 cardamom pods
  • 1tsp turmeric
  • 3 cloves garlic
  • 1tsp black peppercorns
  • 1inch piece fresh ginger roughly chopped
  • 3tbsp cider vinegar

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Each serving contains

Energy
1045kJ 250.0kcal
13%
Fat
11g
medium16%
Saturates
3g
low13%
Salt
0.5g
low8%
Sugars
5g
low6%

of the Reference intake

Carbohydrate 10.0gProtein 28.3gFibre 3.0g

Method

  1. Place the spices for the spice paste in a mortar and pestle and finely grind. Place in a blender or food processor and purée with ginger, garlic and vinegar.
  2. Pour this over the meat and coat well. Cover and refrigerate for 2 hrs to marinate.
  3. Turn on the slow-cooker and add the marinated meat and potatoes. In a large frying pan, heat the vegetable oil. Add the onions with some seasoning and sauté for 10 mins.
  4. Add the tomato purée, chopped tomatoes, cinnamon stick and stock. Bring to a boil. Pour over the meat and place the lid on. Cook for 4 hrs on high or 8 hrs low.
  5. Serve with fresh steamed rice, yogurt, fresh coriander, chopped red onion and your favourite chutneys.

    • Freezing and defrosting guidelines

      Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

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