Try this light pork vindaloo and serve with pilau rice or naan bread. Also, check out our other classic Indian curries, such as our chicken madras, easy lamb bhuna and chicken jalfrezi.

Check out our healthy curries for more inspiration.


  • 250g Charlotte potatoes, quartered
  • 1 tbsp vegetable oil
  • 500g pork tenderloin, cut into bite-sized pieces
  • 1 onion, chopped
  • (from a jar) 2 tsp garlic paste
  • (from a jar) 2 tsp ginger paste
  • 1 tbsp tomato purée
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 1 tsp cayenne pepper
  • 1 tsp sweet smoked paprika
  • 100ml white wine vinegar
  • 250ml chicken stock
  • 100g frozen peas
  • a handful spinach
  • to serve basmati rice


  • STEP 1

    Cook the potatoes in boiling salted water for 10-15 minutes until tender.

  • STEP 2

    Meanwhile heat the vegetable oil in a large frying pan, season and fry the pork on a high heat for 5 minutes or until golden. Scoop out onto a plate.

  • STEP 3

    Put the onion, garlic and ginger paste and tomato purée into a food processor and whizz to a paste. Tip this into the frying pan and cook gently with a large pinch of salt for 10 minutes. Add the dried spices and cook for another minute. Pour in the white wine vinegar and chicken stock, and return the pork to the pan along with the potatoes and simmer for 15 minutes until rich and saucy.

  • STEP 4

    Stir through the peas and spinach and simmer for 2 minutes.

  • STEP 5

    Serve with basmati rice.


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