Garam masala is a spice blend. Okra complements the stew's curry flavor.
2 (3 1/2-ounce) bags boil-in-bag brown rice
2 teaspoons canola oil
1 (8-ounce) container prechopped onion
1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces
1 1/4 teaspoons garam masala
1 teaspoon garlic powder
1 teaspoon mustard seeds
2 teaspoons bottled ground fresh ginger (such as Spice World)
1/4 to 1/2 teaspoon ground red pepper
1/4 cup fat-free, less-sodium chicken broth
1 (14.5-ounce) can petite diced tomatoes, undrained
1 (8-ounce) can tomato sauce
2 tablespoons chopped fresh cilantro
1 tablespoon red wine vinegar
How to Make It
Prepare rice according to package directions, omitting salt and fat; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes. Combine pork and next 5 ingredients (through red pepper); toss well. Add pork mixture to pan; sauté for 5 minutes or until lightly browned.
Add broth to pan, scraping bottom of pan to loosen browned bits. Add tomatoes and tomato sauce; cook 3 minutes, stirring occasionally. Remove from heat; stir in cilantro and vinegar. Serve over rice.
This is my go to recipe for Vindaloo. I use lamb instead of pork. Follow the directions and then throw it in the crock pot so the lamb gets very tender. I serve this with saffron basmati rice and naan.
This was just okay. Not bad, but we wouldn't make it again. The meat had a nice flavor, but the sauce is very bland. I let it cook longer than the 3 minutes to try and cook down the sauce (it was very soupy) and we were eating it without rice) and to the led the flavors meld a little more.
If you played around with the sauce, it might be better.
This isn't really terrible - honestly, it's too bland to be downright terrible. A good vindaloo is a wonderful, dynamic dish, with a good amount of heat. This was overly soupy and quite bland. I suppose some of it could depend on the garam masala blend you use. I used a recipe from a book by Madhur Jaffrey, and truth be told, I've made better masala blends, but that still doesn't quite excuse this thoroughly unremarkable dish. There are better vindaloo recipes out there. Try one of them. Don't waste your time with this one.
I made this with the raita from the May 2007 pork vindaloo and it was absolutely delicious - one of the best recipes I'm made from this magazine. I also used basmati rice instead of the boil in bag brown rice. If you make the raita, be sure and look for Greek yogurt to save the step of spreading the yogurt onto paper towels to thicken it. I would certainly make it for company that I knew would be open to Indian food.
This dish was SO easy to make, and tastes very much like vindaloo from a restaurant (not always easy with Indian cuisine). The pork was surprisingly tender after only 8-10 minutes in the pan; next time perhaps I'll try it with chicken instead. I paired it with Indian-spiced roasted potatoes and parsnips from the same issue of CL, which made a nice accompaniment.