Pork Vindaloo - Pressure Cooker |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
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 |
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.
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