Slow Cooker Vindaloo with Beef, Pork, Chicken, Goat, or Lamb
serves 4-6
Ingredients
12clovesgarlic
3" fresh ginger, grated
2tablespoonscurry powder
3tablespoonsmustard seeds or grainy mustard
1 ½tablespoonscumin
1 ½teaspoonscardamom
½teaspoonground cloves
⅛teaspoonred pepper flakes, more to taste
¼cupolive oil
½cupwhite wine vinegar or apple cider vinegar
2poundspork loin or pork shoulder, cubed (beef, lamb, chicken, or goat may be substituted)
1very large onion, sliced
2red peppers, sliced into strips (optional)
1poundapprox. 2 cups stewed or diced tomatoes
1cinnamon stick
1teaspoonsea salt
Rice, sprouted, jasmine, or basmati, for serving
Chopped cilantro or parsley, for serving
Instructions
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.