Pork Vindaloo with Raita

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Vindaloo is considered the fieriest of all Indian cooking styles.
6 servings (serving size: 1/2 cup vindaloo, 1/4 cup raita, and 3/4 cup rice)


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1 1/2 cups plain low-fat yogurt
3/4 cup chopped seeded peeled cucumber
3/4 cup chopped seeded tomato
1/4 teaspoon salt
1 teaspoon garam masala
1 1/2 cups thinly sliced sweet onion
2 teaspoons grated peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 to 1 teaspoon ground red pepper
1/4 teaspoon ground cloves
2 tablespoons cider vinegar
2 garlic cloves, minced
1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
Cooking spray
1 cup chopped seeded tomato
4 1/2 cups hot cooked basmati rice


To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.

To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.

Created date

April 2007

Nutritional Information

Calories 378
Caloriesfromfat 19 %
Fat 8 g
Satfat 2.8 g
Monofat 2.9 g
Polyfat 0.6 g
Protein 30.2 g
Carbohydrate 44.1 g
Fiber 2.1 g
Cholesterol 70 mg
Iron 2.9 mg
Sodium 479 mg
Calcium 118 mg