- Pork sirloin
- 1 jasmine rice sachet
- 1 tomato polpa can *
- 1 vindaloo curry paste pack
- 1 sunflower seeds sachet
- 2 carrots
- 1 baby spinach bag
- 1 long red chilli
- 1 red onion
Pantry staples: Cooking oil, salt, vinegar
Allergens: Onion, garlic
Chef's Note: Vindaloo is a Southern Indian curry that usually contains tomatoes, vinegar and black pepper.
* Use only half of the tomato polpa provided.
1. Prepare the ingredients
Wash the vegetables. Peel and thinly slice the carrot into rounds. Finely chop half of the onion, thinly slice the remainder. Thinly slice the long red chilli. Cut the pork into 2cm cubes.
2. Cook the onion
Heat a splash of oil in a saucepan over medium-low heat. Add the chopped onion and cook for 10 minutes, stirring often, or until dark brown in colour.
3. Add the pork
Add the curry paste and cook for an additional minute. Add the tomato polpa*, pork and chilli to taste. Reduce the heat and simmer for 10 minutes or until the pork is just cooked through. If the mixture thickens too fast you can add water. Taste the curry and add salt and vinegar, if needed.
4. Cook the rice
Meanwhile, place the rice in a bowl and wash 3 times with cold water. Bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway to stop the rice from sticking. When cooked strain through a sieve.
5. Make the salad
Combine the carrot, sliced onion and spinach leaves in a bowl.
6. To serve
Divide the curry and salad between serving dishes. Serve with the jasmine rice.