Slow cooker pork vindaloo recipe

220 ratings Rate
  • Serves 6
  • 20 mins to prepare, 2 hours to marinate and 4-8 hours to cook
  • 250 calories / serving
  • Freezable
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A spicy Indian curry filled with mouthwatering pork and potatoes to delight friends and family.

  1. Place the spices for the spice paste in a mortar and pestle and finely grind. Place in a blender or food processor and purée with ginger, garlic and vinegar.
  2. Pour this over the meat and coat well. Cover and refrigerate for 2 hrs to marinate.
  3. Turn on the slow cooker and add the marinated meat and potatoes. In a large frying pan, heat the vegetable oil. Add the onions with some seasoning and sauté for 10 mins.
  4. Add the tomato purée, chopped tomatoes, cinnamon stick and stock. Bring to a boil. Pour over the meat and place the lid on. Cook for 4 hrs on high or 8 hrs low.
  5. Serve with fresh steamed rice, yogurt, fresh coriander, chopped red onion and your favourite chutneys.

See more Pork recipes 

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 750g pork shoulder steaks cut into 2 inch pieces
  • 6 small new potatoes halved
  • 3tbsp vegetable oil
  • 2 medium onions chopped
  • 1tbsp tomato puree
  • 1 x 400g tin chopped tomatoes
  • 1 cinnamon stick
  • 100ml chicken stock
  • For the spice paste

  • 1tsp cumin seeds
  • 2tsp chilli powder or 2 dried chillies
  • 3 cardamom pods
  • 1tsp turmeric
  • 3 cloves garlic
  • 1tsp black peppercorns
  • 1inch piece fresh ginger roughly chopped
  • 3tbsp cider vinegar
  • Energy 1045kj 250kcal 13%
  • Fat 11g 16%
  • Saturates 3g 13%
  • Sugars 5g 6%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 10g Protein 28.3g Fibre 3g

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