What are the main ingredients in Pork Rump Vindaloo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Pork Rump Vindaloo

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

with a poppadom, raita & cashew nuts

Hands on Time: 20 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

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

Serves 1

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!

Cashew Nuts - 10g
Pork Rump - 150g
Carrot - 120g
Red Onion - 1
Vindaloo Spice - 10ml
Spice & All Things Nice Curry Paste - 20ml
Garlic Clove - 1
Fresh Chilli - 1
Tomato Passata - 100ml
Tomato - 1
Poppadom - 1
Raita - 30ml

Download the Recipe

Serves 2

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!

Cashew Nuts - 20g
Pork Rump - 300g
Carrot - 240g
Red Onion - 1
Vindaloo Spice - 20ml
Spice & All Things Nice Curry Paste - 40ml
Garlic Clove - 1
Fresh Chilli - 1
Tomato Passata - 200ml
Tomato - 1
Poppadoms - 2
Raita - 60ml

Download the Recipe

Serves 3

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!

Cashew Nuts - 30g
Pork Rump - 450g
Carrot - 360g
Red Onions - 2
Vindaloo Spice - 30ml
Spice & All Things Nice Curry Paste - 60ml
Garlic Cloves - 2
Fresh Chillies - 2
Tomato Passata - 300ml
Tomatoes - 2
Poppadoms - 3
Raita - 90ml

Download the Recipe

Serves 4

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!