Get ready for a yummy kick of flavour with this spicy number. Notes of rich, zingy tomato, fried garlic, & warming Indian spices come together in this memorable pork curry. The heat is balanced with a cooling raita & fresh sambal on the side. So, grab a crispy poppadom and start scooping!
Pork Rump Vindaloo
Pork Rump Vindaloo
with a poppadom, raita & cashew nuts
Hands on Time: 20 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Carrot
- Cashew Nuts
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Poppadom
- Poppadoms
- Pork Rump
- Raita
- Red Onion
- Red Onions
- Spice & All Things Nice Curry Paste
- Tomato
- Tomato Passata
- Tomatoes
- Vindaloo Spice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
TIME FOR A TOAST
Place the chopped cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRAGRANT FRY-UP
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the Pork pieces until browned, 3-4 minutes (shifting occasionally). Add the diced Carrot and ½ the diced onion. Fry until starting to soften, 4-5 minutes (shifting occasionally).
SPICE & ALL THINGS NICE
When the onion & Carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 150ml of water. Bring to a boil. Lower the heat slightly and simmer until slightly reduced, 10-15 minutes. Season with salt, pepper, and a sweetener.
SENSATIONAL SAMBAL
While the curry is simmering, place the diced Tomato, the remaining onion (to taste), the grated Carrot, a drizzle of olive oil, and seasoning in a bowl. Mix until combined and set aside.
POPPING POPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadom, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
EAT IT UP
Bowl up the delicious vindaloo curry. Dollop over the Raita. Serve the sambal and the crispy Poppadoms on the side. Scatter over the toasted cashews and there you have it!
TIME FOR A TOAST
Place the chopped cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRAGRANT FRY-UP
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the Pork pieces until browned, 3-4 minutes (shifting occasionally). Add the diced Carrot and ½ the diced onion. Fry until starting to soften, 4-5 minutes (shifting occasionally).
SPICE & ALL THINGS NICE
When the onion & Carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 300ml of water. Bring to a boil. Lower the heat slightly and simmer until slightly reduced, 10-15 minutes. Season with salt, pepper, and a sweetener.
SENSATIONAL SAMBAL
While the curry is simmering, place the diced Tomato, the remaining onion (to taste), the grated Carrot, a drizzle of olive oil, and seasoning in a bowl. Mix until combined and set aside.
POPPING POPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
EAT IT UP
Bowl up the delicious vindaloo curry. Dollop over the Raita. Serve the sambal and the crispy Poppadoms on the side. Scatter over the toasted cashews and there you have it!
TIME FOR A TOAST
Place the chopped cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRAGRANT FRY-UP
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the Pork pieces until browned, 4-5 minutes (shifting occasionally). Add the diced Carrot and ½ the diced onion. Fry until starting to soften, 6-7 minutes (shifting occasionally).
SPICE & ALL THINGS NICE
When the onion & Carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 450ml of water. Bring to a boil. Lower the heat slightly and simmer until slightly reduced, 15-20 minutes. Season with salt, pepper, and a sweetener.
SENSATIONAL SAMBAL
While the curry is simmering, place the diced Tomato, the remaining onion (to taste), the grated Carrot, a drizzle of olive oil, and seasoning in a bowl. Mix until combined and set aside.
POPPING POPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
EAT IT UP
Bowl up the delicious vindaloo curry. Dollop over the Raita. Serve the sambal and the crispy Poppadoms on the side. Scatter over the toasted cashews and there you have it!
TIME FOR A TOAST
Place the chopped cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRAGRANT FRY-UP
Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the Pork pieces until browned, 4-5 minutes (shifting occasionally). Add the diced Carrot and ½ the diced onion. Fry until starting to soften, 6-7 minutes (shifting occasionally).
SPICE & ALL THINGS NICE
When the onion & Carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 600ml of water. Bring to a boil. Lower the heat slightly and simmer until slightly reduced, 15-20 minutes. Season with salt, pepper, and a sweetener.
SENSATIONAL SAMBAL
While the curry is simmering, place the diced Tomato, the remaining onion (to taste), the grated Carrot, a drizzle of olive oil, and seasoning in a bowl. Mix until combined and set aside.
POPPING POPS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
EAT IT UP
Bowl up the delicious vindaloo curry. Dollop over the Raita. Serve the sambal and the crispy Poppadoms on the side. Scatter over the toasted cashews and there you have it!
Frequently Asked Questions
What is the preparation time for Pork Rump Vindaloo?
The preparation time for Pork Rump Vindaloo with a poppadom, raita & cashew nuts is between 20 and 45 minutes.
What is the total time required to make Pork Rump Vindaloo with a poppadom, raita & cashew nuts?
The total time required to make Pork Rump Vindaloo with a poppadom, raita & cashew nuts is between 40 and 60 minutes.
How many servings does Pork Rump Vindaloo provide?
4 servings
What are the main ingredients in Pork Rump Vindaloo?
Carrot, Cashew Nuts, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Poppadom, Poppadoms, Pork Rump, Raita, Red Onion, Red Onions, Spice & All Things Nice Curry Paste, Tomato, Tomato Passata, Tomatoes, Vindaloo Spice
What is the nutritional information of Pork Rump Vindaloo?
Calories: 675, Carbs: 48 grams, Fat: grams, Protein: 38.8 grams, Sugar: 19.5 grams, Salt: 1418 grams
How do I prepare Pork Rump Vindaloo?
TIME FOR A TOAST: Place the chopped cashews in a pot over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. FRAGRANT FRY-UP: Return the pot to a medium-high heat with a drizzle of oil. When hot, fry the pork pieces until browned, 3-4 minutes (shifting occasionally). Add the diced carrot and ½ the diced onion. Fry until starting to soften, 4-5 minutes (shifting occasionally). SPICE & ALL THINGS NICE: When the onion & carrot have started to soften, add the vindaloo spice, the curry paste, the grated garlic, and the sliced chilli (to taste) to the pot. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the tomato passata and 300ml of water. Bring to a boil. Lower the heat slightly and simmer until slightly reduced, 10-15 minutes. Season with salt, pepper, and a sweetener. SENSATIONAL SAMBAL: While the curry is simmering, place the diced tomato, the remaining onion (to taste), the grated carrot, a drizzle of olive oil, and seasoning in a bowl. Mix until combined and set aside. POPPING POPS: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up. EAT IT UP: Bowl up the delicious vindaloo curry. Dollop over the raita. Serve the sambal and the crispy poppadoms on the side. Scatter over the toasted cashews and there you have it!
What should be prepared from my kitchen to make Pork Rump Vindaloo?
Carrot, Cashew Nuts, Fresh Chilli, Fresh Chillies, Garlic Clove, Garlic Cloves, Poppadom, Poppadoms, Pork Rump, Raita, Red Onion, Red Onions, Spice & All Things Nice Curry Paste, Tomato, Tomato Passata, Tomatoes, Vindaloo Spice
How many calories does Pork Rump Vindaloo have?
675 calories
How much fat content does Pork Rump Vindaloo have?
grams
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