When life gets busy, I rely heavily on my slow cooker.
And last week, when I smelled delicious smells wafting over the fence from our East Indian neighbors, I was craving Indian food.
So I pulled together my favorite East Indian spices, chopped a few vegetables, and tossed it all in my slow cooker. I’ll have to verify with my neighbors whether sweet pepper is traditional in a vindaloo, but I love the flavor, so I made the exception. That’s the joy of cooking – make what you like and make it how you like it!
And vindaloo is very flexible meat-wise, too – beef, goat, lamb, and chicken all make lovely substitutions in this recipe. Use what you’ve already got on hand and keep it frugal.
Bon appetit! (Anyone know how to say that in Punjabi?)
Slow Cooker Pork Vindaloo
12 cloves garlic
3″ fresh ginger, grated
2 tablespoons curry powder
3 tablespoons mustard seeds or grainy mustard
1 1/2 tablespoons cumin
1 1/2 teaspoons cardamom
1/2 teaspoon ground cloves
1/8 teaspoon red pepper flakes, more to taste
1/4 cup olive oil
1/2 cup white wine vinegar or apple cider vinegar
2 pounds pork loin or pork shoulder, cubed (beef, lamb, chicken, or goat may be substituted)
1 very large onion, sliced
2 red peppers, sliced into strips (optional)
1 pound (approx. 2 cups) stewed or diced tomatoes
1 cinnamon stick
1 teaspoon sea salt
Rice (sprouted, jasmine, or basmati), for serving
Chopped cilantro or parsley, for serving
In a blender, grind the garlic, ginger, spices, olive oil, and vinegar into a paste. If the paste is too thick to process, add a small amount of water or olive oil.
Cover the bottom of the slow cooker with the sliced onions and peppers. Place the cubed pork on top of the onions, then pour/spread the vinegar-spice paste on top of the pork. Add the tomatoes, cinnamon stick, and salt.
Cook on low for 7-8 hours or on high for 4-5 hours.
Serve over rice topped with fresh chopped cilantro.
My kids’ favorite accompaniments are steamed broccoli and raw red pepper strips.
Love Indian food? Try our lamb korma too!