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    You are in: Home / Indian / Pork Vindaloo - Pressure Cooker Recipe
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    Pork Vindaloo - Pressure Cooker

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Amy - Ellie's Mommie's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on April 25, 2010

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pork Vindaloo - Pressure Cooker

    Serving Size: 1 (534 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 554.1
     
    Calories from Fat 221
    40%
    Total Fat 24.6 g
    37%
    Saturated Fat 8.3 g
    41%
    Cholesterol 84.0 mg
    28%
    Sodium 524.2 mg
    21%
    Total Carbohydrate 54.8 g
    18%
    Dietary Fiber 7.9 g
    31%
    Sugars 4.0 g
    16%
    Protein 30.7 g
    61%

    The following items or measurements are not included:

    light coconut milk

    coarse grain mustard

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