Slow Cooker Vindaloo with Beef, Pork, Chicken, Goat, or Lamb

serves 4-6


  • 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


  1. 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.
  2. 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.
  3. Cook on low for 7-8 hours or on high for 4-5 hours.
  4. Serve over rice topped with fresh chopped cilantro.
  5. My kids’ favorite accompaniments are steamed broccoli and raw red pepper strips.
  6. For a more authentic meal, serve with plain yogurt and naan bread.