Pork or Pumpkin Vindaloo

Name: Pork or Pumpkin Vindaloo
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Portuguese
Ingredients: ½ tsp black mustard seeds; 1 tsp cumin seeds; 2-inch piece (30 g) of fresh ginger; 10 garlic cloves, peeled; 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil; 120 ml white wine vinegar; ½ tsp brown sugar; 2-inch piece of cinnamon or cassia bark; 1 kg lean pork or pumpkin/squash, diced into 1–2-inch cubes; 1 kg lean pork or pumpkin/squash, diced into 1–2-inch cubes; 1 kg lean pork or pumpkin/squash, diced into 1–2-inch cubes; 8 cloves; 9 black peppercorns; 8 dried Kashmiri chillies; 2-inch piece of cinnamon or cassia bark; 250 ml water; 100 ml coconut milk (optional); 2 tbsp vegetable, sunflower or rapeseed oil; 2 medium onions, finely chopped; 1 tsp salt

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
1 hr 25

Appears in

Seven Kitchens

By Torie True

Published 2025

About

Vindaloo is probably one of the most well-known curries in the world and one of the most loved across the UK. Traditionally it is cooked with pork, and indeed a pork vindaloo found its way into my first cookbook, which is very different from this recipe. Though it’s now renowned for being especially hot, the name comes from the Portuguese vinha d’alhos which translates as ‘wine and garlic’ – these key ingredients were applied to meat along with very few spices, if any. It was the Goa

Ingredients

Europe
Asia
Portugal
United Kingdom
India
Goa
Gluten-free

Ingredients

Method