One Pot Goan-Style Pork Vindaloo Curry With Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add your diced pork with a generous pinch of salt and pepper and cook for 2-3 min or until lightly browned

Meanwhile, boil a kettle

Peel and chop your brown onion[s] into wedges

Crush your garlic open by squashing it with the side of a knife and discard the skins

Crush your cardamom pod[s] open by squashing them with the side of a knife

Once the pork has browned, add the onion wedges and crushed garlic to the pot with your cumin seeds, curry powder, chilli flakes (can't handle the heat? Go easy!), ginger paste and crushed cardamom pod[s]

Add your tomato paste with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min or until fragrant

Once fragrant, add your red wine vinegar to the pot with your chicken stock mix and 500ml [650ml] [850ml] boiled water and bring to the boil over a high heat

Once boiling, cover with a lid and put the dish in the oven for 55 min or until the sauce has thickened and the pork is cooked through and tender – this is your one pot Goan-style pork vindaloo curry

When the curry has 30 min left, add your basmati rice to an oven-proof dish with 250ml [400ml][500ml] boiled water and a pinch of salt

Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Reboil a full kettle

Once everything is cooked, wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Discard the cardamom pod[s] from the one pot Goan-style pork vindaloo curry