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.
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.
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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.
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