Pork Vindaloo Curry - Thermomix method

A fiery curry, popular in Goa which is packed full of flavour

Although it's not the hottest of all the curries, vindaloo is known as being notoriously hot - however, the chilli is just one dimension of the flavours of a vindaloo.

Some versions have cubed potato in them, although this is not traditional and I tend to think that if you're serving it with rice and/or flatbreads and potentially other dishes, potato is unecessary.

Serves a generous four or modest six (or more with other dishes) from 209 calories per serving. For the non-Thermomix version, click here.

Calories per serving:  If you're counting and you want to be really strict, please check the packaging of the pork you’ve bought, as different cuts of pork vary quite widely in terms of calories, otherwise check what I’ve put below in the ingredients for something comparable (trimmed of visible fat). For the leanest pork, 313 calories each per serving for four servings, 209 calories for six.

If you're on a 5:2 fast day, you could serve this with a small serving of boiled/steamed rice, or plenty of cauliflower ‘rice’.

Choose which cut of pork you want depending on who you're cooking for. The really lean cuts are low calories but less tender; pork fillet / tenderloin is my favourite for being low calorie and more tender than topside / leg; and shoulder has more flavour and will be more moist because of the fat content, but has the most calories. [Calories in square brackets for each ingredient]

Ingredients
750g pork cut into approximately 2-3cm dice
(Examples of calories: LOW fat leanest cuts: diced topside/extra lean diced leg  (110cal/100g) [825]; MEDIUM fat: fillet/tenderloin/diced casserole (150cal/100g) [1125]; HIGHEST fat: shoulder steaks/diced shoulder (170+cal/100g) [1275])

For the marinade
Seeds from 6 green cardamon pods [3]
8 cloves (or 1/2 tsp ground cloves) [2]
1 tsp black peppercorns [5]
2 tsp ground cinammon or a 3” stick roughly broken up [10]
2 x 15ml tbsp coriander seeds [30]
2 tsp cumin seeds [15]
¼ tsp fenugreek seeds [2]
½ tsp turmeric [4]
1 tsp salt
4 large dried red chillies - preferably kashmiri (you can grind these up with the other spices, or leave them whole if you prefer - shake out the seeds if you want to reduce the heat) [10]
100ml white wine vinegar [20]

For the curry
15g ghee (1 tbsp - or use coconut oil/vegetable/sunflower oil etc. for dairy free - you can use more if you're not counting calories) [135]
10 cloves garlic, peeled [60]
3 inches ginger root, peeled and cut into slices [11]
3 fresh green chillies, cut into 1cm slices (if you want to err on the side of caution, you can either leave out the seeds, or reduce the amount of chillies - 1 green chilli will still give you a medium spicy curry, because of the dried red chillies) [20]
1 large or 2 small onions, peeled and cut into quarters (150-200g) [82]
One tin chopped tomatoes (400g) [100]
1 tsp jaggery, or rapadura / soft brown sugar [20]
Salt to taste (I add around 1/2 tsp)

Method

1. Cut the pork into 2-3cm cubes and set aside in a non-metallic dish.

2. Grind all of the dry spices together for the marinade 30 seconds / Speed 10. Add the vinegar and mix together 5 seconds / Speed 2.

3. Add to the cubed pork and make sure it is thoroughly coated. Set aside in the fridge for 2-4 hours or overnight if you have time (wash the bowl out afterwards).

4. Drop the garlic cloves, ginger slices and green chillies onto running blades Speed 8 and scrape out and set aside. Drop the onion onto running blades Speed 6 and scrape out set aside.

5. Add the ghee to the bowl and heat for 1 minute / 100C / Speed Spoon.

6. Add the onions and cook for 5 minutes / 100C / Speed Spoon / MC Off.

7. Add the garlic, ginger and green chillies and cook for a further 2 minutes / 100C / Speed Spoon / MC Off.

8. Add the marinated pork to the bowl using a slotted spoon or similar (reserve the liquid marinade in the bottom of the dish) and cook for 6 minutes / 100C / Reverse / Speed Spoon / MC Off.

9. Add the reserved marinade, chopped tomatoes, jaggery / sugar and salt (1/2 tsp) and cook for 5 minutes / 100C / Reverse / Speed Spoon / MC Off.

10. Place the measuring cup back onto the lid, and then cook for 60 minutes / 90C / Reverse / Speed Spoon / MC On.

Taste for seasoning, and add extra salt if your tastebuds demand it, and check the pork is tender to your liking (you can cook for longer if you prefer). Serve with rice and flatbreads / naan, or cauliflower rice. Enjoy!