Light pork vindaloo with potatoes and rice

Ingredients

For 1 serving

• Pork tenderloin130 g
• Potatoes120 g
• Onion60 g
• Garlic2 cloves
• Ginger5 g
• Red wine vinegar1 tablespoon
• Paprika1 teaspoon
• Cayenne pepper1 teaspoon
• Cumin1 teaspoon
• Cinnamon1 pinch
• Tomato paste1 teaspoon
• Basmati rice40 g
• Sunflower oil2 teaspoons
• Saltto taste

Contains: sulphites,

Method

1. Cut the pork fillet into cubes of about 2.5 cm, grate the garlic and ginger and mix everything with the red wine vinegar, paprika, chilli powder, cumin and cinnamon; leave to marinate for 20 minutes.
2. Meanwhile chop the onion and peel the potatoes, cutting them into cubes of about 2 cm.
3. Heat the sunflower oil in a saucepan over medium heat and fry the onion for 5 minutes, until golden. Add the pork with its marinade and cook for 4 minutes, stirring, until browned on all sides.
4. Add the tomato purée, potatoes and a large glass of water, season with salt and bring to the boil.
5. Cover and simmer over medium-low heat for 20 minutes, stirring now and then, until the potatoes are tender and the sauce is thick. Meanwhile rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
6. Serve the vindaloo with the rice.