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Pork vindaloo

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

2 T sunflower oil
400 g pork fillet
50 g Woolworths Vindaloo curry paste
1 x 400 g can of tomatoes
4 T plain yoghurt
salt and freshly ground black pepper, to taste

For the sambal

200 g baby plum tomatoes, chopped
1/2 a red onion, sliced
a small bunch of fresh coriander
2 T lemon juice
basmati rice, chapatis or naan bread, to serve
toasted almonds, to garnish
shredded coconut, to garnish

Method

Heat the oil over a medium heat.

Slice the pork fillet and fry on both sides until browned. Set aside.

Add the Vindaloo curry paste to the same pan with the canned tomatoes and purée until smooth. Cook the curry for 5 minutes, then add the yoghurt and season to taste.

Add the pork and simmer for 5 minutes.

To make the sambal, combine the chopped tomatoes, red onion, coriander and lemon juice.

Garnish the curry with toasted almonds and coconut.

Serve with basmati rice, chapattis or naan bread.

Cook's note: Woolworths ready-made Vindaloo curry paste makes preparing this dish a clinch. If you'd like to make your vindaloo from scratch, follow our recipe for Spatchcock chicken in a tomato vindaloo potjie.