Pan method — keeps the curry rich, the pork tender, and gives the green beans a light char for added flavor.
Pork Vindaloo with Basmati Rice
Meal credits 1
Keto/Paleo Option Available
Tender pork simmered in a bold, tangy, and spicy vindaloo curry sauce, served with fragrant basmati rice and a side of sautéed green beans for a hearty, balanced meal with island-Indian flavor.
Ingredients
Pork chops, salt, pepper, seasoning, cabbage, coriander, olive oil, cinnamon, cardamon, white vinegar, ginger, cilantro, jalapeño, mustard seeds, tamarind, onion, long beans, garlic and basmati rice.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 568 | 348 |
| Fat | Grams | 18 | 15 |
| Carb | Grams | 64 | 15 |
| Protein | Grams | 35 | 32 |
Heating Instructions
Add a spoon of yogurt or coconut milk to mellow the spice. Garnish with fresh cilantro or a squeeze of lime for a vibrant finish.
Heat 2½–3½ minutes on medium-high, covered or vented. Stir halfway through to heat evenly. Let rest 1 minute before serving.
Not recommended — air fryer will dry out the curry.
Preheat to 350°F. Transfer to an oven-safe dish, cover with foil, heat 12–14 minutes until hot. Stir gently before serving.
Heat 1 tsp oil in a pan on medium. Add pork, rice, and green beans together, sauté 3–4 minutes, stirring occasionally until hot and glossy.