Pork & Potato Vindaloo-Style Curry

Préparation

1. 1

   Prep ingredients

   Cut the pork and potatoes into 2 cm cubes, finely dice the onion, mince the garlic, and grate the ginger; set out the remaining ingredients.
2. 2

   Brown the pork

   Heat the canola oil in a large Dutch oven over medium-high heat; brown the pork in a single layer, turning pieces with tongs, then transfer it to a plate.

   10 min

   Astuce: Brown in batches if needed; crowded meat steams instead.

3. 3

   Soften the aromatics

   Add the onion, garlic, and ginger to the Dutch oven over medium heat; stir often until softened, then stir in the curry powder for 30 seconds.

   6 min
4. 4

   Simmer until tender

   Return the pork to the Dutch oven and stir in the potatoes, crushed tomato, vinegar, and 250 ml water; cover and simmer over low heat, stirring occasionally.

   28 min

   Astuce: Add a splash of water if the sauce gets thicker than you like.

5. 5

   Taste and serve

   Taste the curry and adjust with salt and a few grinds of black pepper; serve hot with rice or naan.