Vindaloo Curry (by Jamie Oliver)
Hot hot hot! This vindaloo curry recipe is taken from Jamie Oliver‘s ‘Food Revolution’ and tastes like real Indian food. I love making this recipe because it’s incredibly simple and easy to follow. Because Jamie’s using pre-made curry paste, there’s no need to use an entire spice rack in order to achieve something that has great depth of flavor. A splash of balsamic vinegar transforms this curry by bringing out all of its wonderful flavors to the forefront. I’m a big curry fan and this vindaloo recipe is one I’ve recommended to more than just one friend because anyone can make this. Serve it with a nice refreshing glass of white wine or some iced barley tea.
Note: Vindaloo curry is very hot!
You can serve this vindaloo curry with plain white rice, some vegetable rice or easy baked potato chips.
PrintJamie Oliver’s Vindaloo curry
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 1x
- Category: Main, Curry
- Cuisine: Indian
Ingredients
Scale
- 2 medium onions (finely chopped)
- 4 cloves garlic (finely chopped)
- 1–2 red chili (finely chopped)
- 1 thumb size ginger (peeled and finely chopped)
- 1 handful cilantro (chopped)
- 4 tomatoes (chopped)
- 2 tablespoons vegetable oil
- 1 pat butter
- 1 3/4 pounds pork shoulder (chopped bite size)
- 1/2 cup vindaloo paste (such as Pataks)
- salt and pepper (to taste)
- 1/3 cup balsamic vinegar
- 1 tablespoon honey
- 1 cup plain yogurt
- 1 lemon
Instructions
Directions
- Get a large casserole-type pan on medium to high heat and add a couple of lugs of peanut oil and the butter. Add the onions, garlic, chile, ginger, and cilantro stalks and cook for 10 minutes, until softened and golden. Ad the pork and the curry paste. Stir well to coat everything with the paste and season with salt and pepper. Add the tomatoes, balsamic vinegar, honey, and about 1 2/3 cups of water, enough to cover everything, and stir again.
- Bring to a boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry regularly to make sure it’s not sticking to the pan, and add extra water if necessary. Only when the meat is tender and cooked, taste and season with salt and pepper – please season carefully.
Serve Curry With
- Serve vindaloo curry with rice or naan bread, with a few spoonfuls of natural yogurt dolloped on top. Sprinkle over the cilantro leaves and serve with some lemon wedges to squeeze over. If you prefer something less spicy, try this Thai ground pork in chili sauce (not spicy at all).
Nutrition
- Calories: 637
- Saturated Fat: 12
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Can you substitute chicken breast and if so does that change the cook time?
Hi Juliet! Yes, you can absolutely use a substitute and the cooking time shouldn’t make a difference 🙂
Lovely dish. It is great that it is linked in to Food on Friday: Curries. I have just signed up to follow you. A follow back to Carole’s Chatter would be wonderful – or are you already following? Cheers
I have linked this in for you. Cheers
Hi there. This week’s Food on Friday is all about curry! So it would be great if you linked this in. This is the link . Have a good week.
I don’t think you need to make any major changes, I would go ahead and use a leaner cut (I do it all the time too 🙂 ). Because it’ll be cooking in a sauce, it should stay moist.
This looks like dinner!! Could I possibly use a leaner cut of pork in this recipe (tenderloin or loin?)without sacrificing the taste or the integrity of the recipe?..If so..what adjustments should be made to avoid drying out/overcooking the meat or having sufficient sauce?..Thank you for sharing this with us!
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