Ingredients
Curry
- 2 Medium onions, Peeled and halved
- 4 cloves garlic
- 1-2 Fresh red chillies, roughly chopped
- 2 cm fresh ginger knob, peeled
- 1 Coriander Bunch, stalks
- 4 ripe tomatoes, Cut in quarters
- 20 g Groundnut or Vegetable Oil
- 1 knob butter
- 800 g Pork, diced
- Vindaloo Paste
- 4-6 tbsp balsamic vinegar
- 1 tbsp runny honey
- 400 g water
- 200 g natural yoghurt
- 1 lemon
Vindaloo Paste
- 1 tsp black peppercorns
- 4 cloves whole
- 2 tsp coriander seeds
- 2 tsp Fennel seed
- 1 tsp Fenugreek seeds
- 2 clove garlic
- 2 cm fresh ginger knob, peeled
- 4 dried red chilies, chopped
- 1 tbsp turmeric
- 1/2 tsp sea salt
- 3 tbsp Groundnut or Vegetable Oil
- 2 tbsp tomato puree
- 2 Fresh red chillies
- 1 bunch fresh coriander
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Spices for toasting:
- Add black peppercorn, whole cloves, coriander seeds, fennel seeds and fenugreek seeds
"Closed lid" 2min-120 oC- Speed 1.- Mill for 1 min-Speed 10
- Add the rest of the ingredients , chop for 3-5 sec, speed 5
-Mix all ingredients for 10 sec- Speed 8 until desired smooth paste is achieved
- Add onions, garlic, chilli, ginger and coriander stalks
"Closed lid" chop for 3 sec- speed 5.- Add oil and butter
"Closed lid" sautee for 3 min- 120 oC- Speed 1.- Add pork and vindaloo paste and stir to mix well.
- Add the tomatoes, balsamic vinegar, honey and water
"Closed lid" and cook for 45 min- 90 oC- speed 1.- Serve with natural yoghurt, lemon wedges and coriander leaves.
Vindaloo Paste
Curry
Tip
- Could use 1/2 a 283g jar of Pataka's vindaloo curry paste instead of making the paste.
- Serve with basmati rice.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this tonight. It was so good but I dropped the water down to 150ml and it worked well. Also only added hot dry chillies to the vindaloo only and it was just right. Will make again though
Really tasty but I made them smaller and got 32 to go further 😊 I added in a couple of extra herbs but everyone liked them tmrc_emoticons). juegos friv https://juegosfriv-gratis.com gratis online.
I made this recipe last night and the flavour was really nice. I used beef instead of pork. I think next time I will try halving the amount of water as the sauce was very watery - I like it to be a bit thicker.
I don't eat spicy food but my hubby does. He thoroughly enjoyed although said I could have made it hotter [he loves super hot].
I didn't have all the ingrediants to make my own Vindaloo past so used half a jar as I had this in the cupboard already.
I also had a bad experience using cornflour in a curry before so skipped it but was too watery which was my error.
Was quick and easy - overall everyone wins!
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