Vindaloo - The Garden Kitchen

Vindaloo

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April 20, 2021

  • Yields: 6 servings (1/2 cup of chicken vindaloo and 1/2 cup of brown rice per serving)

Ingredients

1½ tablespoons whole seed mustard

1½ teaspoons ground cumin

1½ teaspoons ground turmeric or fresh turmeric, grated

1½ teaspoons ground ginger or fresh ginger, grated

1 teaspoon cayenne pepper (optional)

½ teaspoon salt

1 teaspoon red wine vinegar

1 tablespoon vegetable oil

3 cups onions, thinly sliced

3 tablespoons fresh garlic, chopped

1¼ pounds of boneless pork chops, chicken, or tofu-cut into 1-inch cubes with fat trimmed off

1 14 ounce can light coconut milk

3 cups cooked brown rice

Cilantro leaves for garnish (optional)

Directions

1.Wash hands well with soap and warm water.

2.Combine the mustard, cumin, turmeric, ginger, cayenne, salt and vinegar in a small bowl and set aside.

3.Pour oil in a large sauté pan and set over medium-high heat.

4.Sauté onions and garlic in oil until lightly browned, about 5-7 minutes.

5.Stir spice paste into onions then push onion mixture to one side of pan.

6.Layer cubes of pork into pan in a single layer, brown on all sides.

7.Stir coconut milk into pan.

8.Bring it to a boil then reduce to a simmer. Cook for 20-30 minutes until protein is cooked through.

9.Serve hot over brown rice and garnish with cilantro leaves.

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Nutrition Facts

Serving Size1/2 cup
Calories353
Sodium267mg
Iron2mg
Protein26g
Cholesterol69mg
Sugar0g
Total Fat10g
Saturated Fat3.5g
Folate36mcg
Calcium45mg
Percent calories from fat25%
Total Carbohydrates40g
Dietary Fiber4g