- Serves: 6
- Preparation Time: 45 minutes
With the permission and approval of one of my dear friend, I am posting this recipe this week. This is an easy to prepare and delicious dish that can be made with or without meat and still be just as exotic. Curry is a generic term for a spice mixture commonly used in Indian cuisine that can contain any number of combinations of spices but usually has ginger, turmeric, chilies, black pepper, and cardamom depending on the region where it is made. The curry I chose to use while probably not traditionally used in Vindaloo was readily available and produced the desired flavor results. Try this recipe and I’m sure you will be hooked at first bite.
|1||lbs||Pork, cut into 1″ cubes|
|1||small||cauliflower broken into small florets|
|2||carrots sliced 1/8 inch thick|
|2||medium||potatoes peeled and cut into 1″ cubes|
|1-½||cups||yellow onion, chopped into large pieces|
|2||stalks||celery sliced 1/8 inch thick|
|2||tablespoon||Curry Powder (I used MDH brand)|
|Salt and black pepper to taste|
|3 tbsp cornstarch mixed with 2tbsp soy sauce and 2 tbsp water|
Heat a large heavy skillet or wok over high heat until shimmering (when the pan is visibly hot) add 2 tbsp vegetable or peanut oil and sauté until lightly browned, next add the garlic and onions and cook until onions are slightly translucent, add the carrots, potatoes, and celery and sauté briefly. Mix in the curry powder and salt and pepper to season, add water and simmer over medium heat approximately 30 minutes or until vegetables are tender. Add the cornstarch mixture and bring to a boil until thickened. Serve hot over rice and enjoy!