Cart 0

Vindaloo Pork Curry and Raita

Posted by Anne McKenzie on

Vindaloo Pork Curry and Raita

Vindaloo comes from Portuguese words for garlic and vinegar or wine, so this curry is sharp and hot.



  • 2 tablespoons extra light olive oil
  • 1.2kg pork, cut into 3cm pieces  * you can use chicken or beef if you prefer
  • 1 onion, sliced
  • 4 tablespoons Garnisha vindaloo curry paste (or 4 tablespoons of Herbies vindaloo curry mix)
  • 2 cups water
  • 185ml (3/4 cup) Greek yoghurt
  • 1 lebanese cucumber, cut into .5mm diced pieces
  • 1 tbsp lemon juice


  1. Mix raita ingredients and season to taste,Set aside or chill (this can be done up to 1 day ahead).
  2. Heat half the oil in a large saucepan over high heat. Cook pork, in batches, until browned. Add more oil if needed. Remove to a plate.
  3. Add onion to saucepan. Cook, stirring, for 3 minutes. Add curry paste. Cook for 1 to 2 minutes
  4. Return pork to saucepan with water. Simmer, covered, for 60 minutes or until pork is tender.
  5. Serve with basmati rice and the raita

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.