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.
- 1 tablespoon canola oil
- 1 tablespoon butter
- 1 onion, large
- 1 lb boneless pork, cut into 1-inch cubes
- 2 teaspoons whole cumin seeds
- 1⁄4 cup chicken stock
- 14 ounces light coconut milk
- 2 tablespoons coarse grain mustard
- 1⁄2 teaspoon salt
- 1 teaspoon turmeric
- 1⁄4 teaspoon cayenne
- 20 ounces spinach, frozen chopped
- 2 lbs yukon gold potatoes, cut into 2-inch chunks
- Over medium heat, heat 1 tablespoon oil in pressure cooker.
- Cook onion, stirring often, for 2 minutes. Add pork and cumin seeds and cook until pork is lightly browned - 2 to 3 minutes.
- Add water and stir well, making sure to scrape up all fond.
- Add coconut milk and blend in mustard, salt, turmeric, and cayenne.
- Add frozen blocks of spinach and set potatoes on top.
- Lock pressure cooker lid in place and bring to high pressure. Lower heat and cook for 15 minutes. Slow-release pressure.
- Cut potatoes into smaller pieces and adjust sauce for taste - adding salt, cayenne or mustard as needed.
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.
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.