Mince Vindaloo Curry
This week at the end of a long working day at my Floreat pop up stand my neighbour Phil messaged me with …
“Hi Latasha I made a small dish of pork-and-veal mince vindaloo last night with Mutti tomatoes. It is delicious! I had some for lunch just now and it is even better than last night. I have a little left (just one small-ish serve). Would you like me to drop it off to you this evening so you can try it?”
I wasted no time polishing it off with some yoghurt and rice. It was such a scrumptious dish I’ve asked Phil to share the recipe. It’s always such a pleasure for me as the maker, to hear how my pastes are used and personally I enjoy it even more than when I cook it myself. I am sure any leftovers of Mince Vindaloo Curry will make a lovely filling for a pie!
Ingredients − Serves 4
- 1 x large red onion, peeled and diced
- 500 g pork and veal mince
- 2 x 400 g cans Mutti cherry or baby roma tomatoes (or use one of each!)
- ⅓ jar Latasha’s Kitchen Vindaloo Masala Paste
- 1 heaped tsp dark brown sugar
$13.90View / Buy Now
- In a medium pot, saute onions until they just start to go soft.
- Add Latasha’s Kitchen Vindaloo Masala Paste, cook for a few minutes with a little water as required to stop it sticking (LOVE that smell!)
- Add the mince and a good pinch of salt.
- Brown the meat in the sauce on high heat for about 10-15 minutes.
- Add the tomatoes, stirring intermittently until bubbling away nicely then reduce heat to low.
- Add dark brown sugar then cover and simmer for about 30-45 minutes. Remove the lid and reduce the sauce slightly if it needs it.
- Serve with rice and yoghurt.
TIP: Try not to eat it so fast you burn yourself because it tastes so good, and you have to have more.