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Total Time
40mins
Prep 20 mins
Cook 20 mins

A recipe based on Lorna Sass' excellent Tamed Pork Vindaloo with Spinach and Potatoes. I've made changes to make it lower calorie and lower protein. This can also be made in a crock pot, cooked on high for at least 8 hours.

Ingredients Nutrition

Directions

  1. Over medium heat, heat 1 tablespoon oil in pressure cooker.
  2. Cook onion, stirring often, for 2 minutes. Add pork and cumin seeds and cook until pork is lightly browned - 2 to 3 minutes.
  3. Add water and stir well, making sure to scrape up all fond.
  4. Add coconut milk and blend in mustard, salt, turmeric, and cayenne.
  5. Add frozen blocks of spinach and set potatoes on top.
  6. Lock pressure cooker lid in place and bring to high pressure. Lower heat and cook for 15 minutes. Slow-release pressure.
  7. Cut potatoes into smaller pieces and adjust sauce for taste - adding salt, cayenne or mustard as needed.
Most Helpful

4 5

This dish is different & unique to what my normal tastes are but it was quite enjoyable. We aren't big fans of creamy curry type stews but with the chicken broth it makes it nice. I felt the coconut milk was important for the intended flavour so I included 1/2 & sub'd in more broth. We also watch our starches so I cut the potatoes to 1 1/4 lb. They were abit overdone (like most cookers do) so next time I'll add the potatoes 1/2 way through & cut the liquid abit. Quick, easy & tasty dish, thanks for sharing.

5 5

Super recipe, very easy to make, and totally yummy! I left out the coconut milk and used more chicken stock instead. I also substituted 1 package of creamed spinach (9 oz) for the frozen spinach b/c I didn't want that much spinach in the recipe. Worked great! I also used olive oil, no butter, and regular cumin. The recipe is quite adaptable.