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Vindaloo is a delicious, hot and tangy dish of pork cooked in a chilli, garlic and vinegar spice paste. Its origins can be traced to the dish carne de vinha d'alhos (meat marinated in wine and garlic), introduced to Goa by Portuguese settlers in the 16th Century.
Slow cooker friendly (we’ve tested it!)
Roughly 2 hours cooking time, or 4 in a slow cooker, with minimal prep
Veggie option suggested on the recipe card
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2 hrs 5 mins
One Pot Vindaloo: Kashmiri chilli, paprika, cumin, cloves, cinnamon, star anise, black pepper, garlic, ginger, chilli
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
500g diced pork or use peeled baby potatoes and peppers cut into large bite-size pieces for a veg version
4 cloves of garlic
1-3 red chillies
1 tsp sugar
3 tbsp vinegar (white wine or cider vinegar is best)
Rice and natural yogurt to serve
Product Rating (1):
Another of our "staples". We always have a couple in the cupboard for when we need a quick mid-week curry.
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