Photo: Randy Mayor; Styling: Jan Gautro
Yield
4 servings (serving size: 1 cup pork mixture and about 3/4 cup rice)

Garam masala is a spice blend. Okra complements the stew's curry flavor.

How to Make It

Step 1

Prepare rice according to package directions, omitting salt and fat; set aside.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes. Combine pork and next 5 ingredients (through red pepper); toss well. Add pork mixture to pan; sauté for 5 minutes or until lightly browned.

Step 3

Add broth to pan, scraping bottom of pan to loosen browned bits. Add tomatoes and tomato sauce; cook 3 minutes, stirring occasionally. Remove from heat; stir in cilantro and vinegar. Serve over rice.

Ratings & Reviews

kodonnell's Review

marsi1982
December 06, 2012
This is my go to recipe for Vindaloo. I use lamb instead of pork. Follow the directions and then throw it in the crock pot so the lamb gets very tender. I serve this with saffron basmati rice and naan.

Raymcc's Review

carmela1
October 17, 2012
N/A

marsi1982's Review

annveronica
March 08, 2012
N/A

MissusD's Review

smith3576
July 18, 2011
Absolutely horrible. This shouldn't even be called vindaloo as it is misleading. This is NOTHING like Indian food.

smith3576's Review

NHfooddude
November 22, 2009
This was just okay. Not bad, but we wouldn't make it again. The meat had a nice flavor, but the sauce is very bland. I let it cook longer than the 3 minutes to try and cook down the sauce (it was very soupy) and we were eating it without rice) and to the led the flavors meld a little more. If you played around with the sauce, it might be better.

8stringfan's Review

kodonnell
July 26, 2009
This isn't really terrible - honestly, it's too bland to be downright terrible. A good vindaloo is a wonderful, dynamic dish, with a good amount of heat. This was overly soupy and quite bland. I suppose some of it could depend on the garam masala blend you use. I used a recipe from a book by Madhur Jaffrey, and truth be told, I've made better masala blends, but that still doesn't quite excuse this thoroughly unremarkable dish. There are better vindaloo recipes out there. Try one of them. Don't waste your time with this one.

annveronica's Review

user
January 11, 2009
I made this with the raita from the May 2007 pork vindaloo and it was absolutely delicious - one of the best recipes I'm made from this magazine. I also used basmati rice instead of the boil in bag brown rice. If you make the raita, be sure and look for Greek yogurt to save the step of spreading the yogurt onto paper towels to thicken it. I would certainly make it for company that I knew would be open to Indian food.

user's Review

MissusD
January 03, 2009
This was very good and relatively quick. If you like spicy, I would increase the amount of red pepper. We thought it was pretty mild and added some at the end.

NHfooddude's Review

sarahK
December 06, 2008
This dish was SO easy to make, and tastes very much like vindaloo from a restaurant (not always easy with Indian cuisine). The pork was surprisingly tender after only 8-10 minutes in the pan; next time perhaps I'll try it with chicken instead. I paired it with Indian-spiced roasted potatoes and parsnips from the same issue of CL, which made a nice accompaniment.

carmela1's Review

8stringfan
November 18, 2008
I love Indian food--and this dish was easy and fun to have for weeknight meal. I served it with Brown Basmati Rice, sauteed okra and naan purchased from the grocery. YUM!