Vindaloo for me and Baloo

Who likes Vindaloo? Me and Baloo. 

 Spicy and tasty, its great for the party. 

Lets enjoy the curry, no need to hurry. 

First eat and talk, then lets go for a walk.

 

 

Ingredients:

• 300 gram lean stewing pork or beef, remove any excess fat if any (personally I use loin cut)
• 200 gr butternut squash pumpkin, cut in small squares
• 1 red onion, chopped
• 2 garlic, chopped
• 1 inch ginger, peel and chopped
• 3 jalapeno or Serrano peppers, seeds remove and chopped
• 3 tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• 1 tbsp Fresh pesto for weight loss
• 2 tbsp rolled oats
• 3 tbsp vinegar
• 4 cloves
• 5 cardamom pods
• 500ml water
• 1 low sodium chicken stock cube (or beef stock if using beef)
• 1 tbsp low sodium soy sauce
• Salt (use sparingly) and freshly ground black pepper.
• 1 tbsp freshly chopped coriander leaves

Directions:

• With a hand blender, make a paste from red onion, garlic, tomato, ginger, jalapeno and vinegar. Set aside.
• Heat a pan under medium heat, and fry dry cumin, coriander, cinnamon, turmeric, cloves, and cardamon until fragrant.
• Add the paste, and stir until most of the liquid evaporated.
• Add the meat, and grated nutmeg. Stir until the meat change color
• Add chicken stock cube, water, soy sauce, pesto and rolled oats.
• Simmer under low heat until the meat are soft. Taste and season with salt and black pepper.
• Add pumpkin, and simmer further until the pumpkin soft and the sauce thicken.
• Taste.  If its too hot, add chopped dried prunes.
• Serve with freshly chopped coriander leaves.