Pork Vindaloo and Cauliflower Rice

Vindaloo is typically known as a fiery hot Indian curry. It was first introduced to the Goan region by the Portuguese as a meat stew flavored with wine and garlic. The Indians created their own version by switching out the wine for vinegar and adding plenty of spice from red chillies. A spicy Pork Vindaloo is one of the hottest dishes served in most Indian restaurants but if you really want to set yourself on fire, keep your eyes open for the even spicier Tindaloo. This is a mild and creamy Vindaloo, but feel free to adjust the heat with by throwing in some extra chillies!

Pork Vindaloo Ingredients:

• 3 T coconut oil
• 6 garlic cloves
• 1 onion, cut into chunks
• 3 T grainy mustard
• 2 tsp ground cumin
• 2 tsp turmeric (or curry powder)
• 1/2 to 2 tsp cayenne powder
• 2 T red wine vinegar
• 1 1/2 pounds pork, cubed
• 1 can coconut milk

Pork Vindaloo Directions:

1. Heat oil over medium-high heat.  Add whole garlic cloves and fry until lightly browned.  (If not using a pressure cooker, I crush the garlic).
2. Add onions and fry until lightly browned, stirring as needed.
3. Make a paste by mixing the mustard, cumin, turmeric, cayenne, and vinegar.  Stir in to the onions and garlic and mix well.
4. Stir in the meat and coconut milk.
5. Cover and bring to high pressure in the cooker.  Reduce heat and cook with pressure for 20 minutes.  If using a normal stovepot pan, simmer until the meat is cooked through, approximately 60 minutes.
6. Serve immediately over Cauliflower Rice or raw chopped veggies.

Cauliflower Rice: There are many ways to prepare Cauliflower Rice and this is my favorite. Finely chop or grate one head of raw cauliflower. Spread thinly on a cookie sheet then drizzle with olive oil and season with sea salt and pepper. Bake in the oven at 350 degrees for 20-30 minutes or until browned. Stir halfway through to brown the cauliflower more evenly. Serve immediately or it tends to get a bit soft.