I never tire of a curry, especially one that only takes 30 minutes to cook when throwing in some leftover roast pork. I unashamedly use curry pastes all the time for a quick midweek dinner, and this version tastes bloody delicious. You could definitely substitute the pork for lamb, or even add some raw diced chicken thigh fillets when you’re adding the potatoes and they will cook up beautifully tender in 20 minutes. My yoghurt flatbreads are perfect to serve with this curry, (or any meal, actually) so I’ve linked it below in the ingredients. Just omit the rosemary and leave it as a simple some garlic ghee instead. Yum!
SERVES 4
PREP 15 MIN
COOK 30 MIN
What you’ll need:
2 tbs ghee or coconut oil
1 tsp mustard seeds
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tsp finely chopped fresh ginger
½ cup vindaloo curry paste
2 tomatoes, diced
1 tbs apple cider vinegar
1 tbs brown sugar
500ml water
2 small potatoes, peeled & diced
1 x Riverview Roast Pork or 800g cooked roast pork, diced (meat only)
steamed rice, naan or yoghurt flatbread & fresh coriander to serve
What to do:
Heat ghee in a large saucepan over medium heat. Add mustard seeds and onion and cook for 5-7 minutes until onion is soft. Add garlic, ginger, curry paste and cook for a further 1-2 minutes until fragrant. Add tomatoes, vinegar, sugar, water, potatoes and simmer gently with the lid on for 15 minutes, or until potatoes are tender. Add the diced pork and simmer for a further 5 minutes until heated through.
Serve curry with steamed rice, naan bread and fresh coriander.
