Vindaloo

Vindaloo is a fiery and tangy Indian curry, traditionally made with marinated meat, showcasing a perfect blend of spices. This gluten-free version offers a rich, hearty flavor that will tantalize your taste buds.

Ingredients

• pork shoulder - 300 grams, cubed
• white vinegar - 60 ml
• garlic - 6 cloves, minced
• ginger - 1 tablespoon, grated
• onion - 1 medium, finely chopped
• tomato - 1 medium, pureed
• cumin seeds - 1 teaspoon
• coriander seeds - 1 teaspoon
• black peppercorns - 1 teaspoon
• mustard seeds - 1 teaspoon
• cinnamon stick - 1 small piece
• cloves - 4 pieces
• turmeric powder - 1 teaspoon
• red chili powder - 2 teaspoons
• salt - to taste
• coconut oil - 2 tablespoons
• water - 250 ml

Steps

1. In a bowl, combine the cubed pork shoulder with white vinegar, garlic, ginger, turmeric, red chili powder, and salt. Marinate for at least 30 minutes.
2. In a dry skillet, toast the cumin seeds, coriander seeds, black peppercorns, mustard seeds, cinnamon stick, and cloves over medium heat until fragrant, about 2-3 minutes. Allow to cool, then grind into a fine powder.
3. Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
4. Stir in the ground spice mixture and cook for another 2 minutes until fragrant.
5. Add the marinated pork along with its marinade to the pot. Cook for about 5 minutes, stirring occasionally.
6. Add the pureed tomato and water to the pot. Bring to a simmer, cover, and let cook for 30 minutes, until the pork is tender.
7. Adjust seasoning with salt if needed, and serve hot with rice or gluten-free naan.

Nutrition

• Calories: 520
• Protein: 38 g
• Carbs: 15 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 90 mg
• Total Fat: 36 g
• Saturated Fat: 15 g
• Unsaturated Fat: 21 g
• Water: 0.25 L

Health Benefits

• Rich in protein, promoting muscle growth and repair.
• Contains anti-inflammatory spices like turmeric and ginger.

Tags