Easy Pork Curry and Potatoes is the feel good meal that warms the belly. Easy. Quick. And, authentically Indian with the spice mixture!
As a full disclosure, I’m an affiliate with Sugar Roti. I do receive a small commission if you decide to buy their products. That’s good because it helps defray and pay the overhead for Ally’s Kitchen. Without partnering with great companies like this, I couldn’t stay in business. So with each purchase, you’re helping me.
Also, everything that you see in a recipe or post where I partner with a company/brand, the work, opinions and content is all mine. Nothing is changed by the brand. OK, now to this awesome recipe!
Easy Pork Curry
I’ve always been kind of intimidated by Indian cuisine. I mean in actually cooking it and making Indian dishes or Indian-inspired dishes.
Pork Curry Recipe
Actually, the big thing when I look at Indian dishes is the list of spices that make up the seasoning.
Some of these spices aren’t typically in my spice cabinet. And, while I’d love to buy them, sometimes I find them kind of hard to source.
Pork Vindaloo Recipe
Yes, having an Indian grocer helps, but for me that’s not an option. So I rely upon premade curry mixtures that I find at the grocery store or researching on Amazon and the Internet.
So, to make this Indian pork ‘vindaloo’ or curry recipe, I turned to an expert in Indian spices, Sugar Roti.
Indian Recipes with Pork
For me, the novice at Indian cuisine but eager to learn more, having these pre-measured authentically Indian spice mixtures is a godsend.
I love the fact that they offer an array of spice packages. Everything from spicing up your eggs to tofu to meats.
And, don’t think that these spice mixture packages have to be used in their entirety in one recipe. You see, I use portions of them, then re-fold, put in a plastic bag and put in my freezer to keep it fresh for another use.
Indian Pork Curry with Potatoes
Nothing’s more belly-warming than a meat ‘stew’! And, changing up the spice profile lets me really create something that’s global.
When you open these packets of spices, you’re gonna be somewhat surprised at the freshness and quality. For instance, in this Pork Nu packet, there were actually two beautiful whole dried chiles! I’ve never seen that in a spice mixture.
Pork Vindaloo with Potatoes
Another thing about this dish is that you might want to make a day before serving.
Yes, you know that with many sauces, stews, soups, they’re better on day two. That’s because when this pork vindaloo with potatoes hangs out overnight, magic happens.
The flavors soften. The ingredients have time to absorb the delicious broth. and, everything kind of transforms into very different and distinct flavors and into one harmonious pot of love! Pork Curry Recipes
Now with using the Pork Nu spice mixture, making pork curries just got super simple and easy!
- Preheat oven to 375
- 1.25 lbs. pork tenderloin, cut into large bite size chunks
- ¼ cup oil, bacon drippings, coconut oil
- 4 cups Yukon potatoes, cleaned and cut into bite size pieces
- 1 pkg (1.1 oz.) Sugar Roti Pork Nu Spice Mixture
- 1 can (28 oz.) whole tomatoes + 2 cups water
- 6 cups spinach, fresh, packed
- 2 cups sweet onions, medium dice, optional
- Preheat oven to 375. Turn blaze to medium high and put a Dutch oven pot (3.5 quart) on it. Let it get hot. Add the oil. Put the pork chunks in and half the spice mixture. Toss, blend and cook about three minutes.
- Add the potatoes, remaining spice mixture, toss and blend coating the potatoes well. Cover and cook about five minutes tossing a couple of times. If adding onions, add now with the potatoes.
- Add the tomatoes and water and blend. Cover and put in a preheated 375 oven for 50 to 60 minutes or until the potatoes are tender.
- Remove to stovetop. Add the spinach and blend into hot broth/gravy. Cover and let it steam/cook about 5 minutes. Ready to serve.
Like any roast, stew, soup, pasta sauce, this dish is better on day two. Why not make a day ahead of serving and refrigerate for added flavors!
Sweet onions are optional. Pops loves them!
You can omit the potatoes and serve over rice.
This recipe will work well with other proteins, chicken, beef and lamb. Or if you're adventurous, bison, elk or deer.
Try to use a tender cut of pork like this tenderloin. If using another more tough cut of meat, a longer cooking time will be needed to get super tender.