Pork Vindaloo is one of my hands down favorite dishes to make. I like it so much that I often double the recipe as it makes great leftovers. This recipe is originally from Cooking Light May 2007 and the online recipe can be found here. I have abridged the recipe slightly to how I like to make it.
16 oz container plain, non-fat Greek Yogurt
3/4 cup chopped seeded peeled cucumber (or if you don’t feel like taking the seeds, try an English 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 (this dish is pretty spicy so adjust this based on your desired heat level)
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
1 cup chopped seeded tomato (or to save time, use a 15 oz. can diced tomatoes, drained)
Sides (can cook one or both):
4 1/2 cups hot cooked basmati rice
pre-packaged garlic naan
To prepare raita, pour yogurt into a medium sized bowl. 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 gallon-sized freezer bag; marinate in refrigerator 30 minutes (I sometimes make this a day ahead of time and let it marinate overnight).
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. In the meanwhile, cook the rice and heat up the naan (I like to brush the naan with olive oil before heating it up). Serve with raita, naan, and/or basmati rice.