Pork Vindaloo with Raita

Vindaloo is considered the fieriest of all Indian cooking styles.

Yield: 6 servings (serving size: 1/2 cup vindaloo, 1/4 cup raita, and 3/4 cup rice)

Ingredients

• Raita:
• 1 1/2  cups  plain low-fat yogurt
• 3/4  cup  chopped seeded peeled cucumber
• 3/4  cup  chopped seeded tomato
• 1/4  teaspoon  salt
• 1  teaspoon  garam masala
• 
  Vindaloo:
• 1 1/2  cups  thinly sliced sweet onion
• 2  teaspoons  grated peeled fresh ginger
• 1  teaspoon  dry mustard
• 1  teaspoon  ground cumin
• 3/4  teaspoon  salt
• 1/2  teaspoon  ground coriander
• 1/2  teaspoon  ground cinnamon
• 1/2  teaspoon  ground turmeric
• 1/2  teaspoon  black pepper
• 1/2  to 1 teaspoon ground red pepper
• 1/4  teaspoon  ground cloves
• 2  tablespoons  cider vinegar
• 2  garlic cloves, minced
• 1 1/2  pounds  boneless pork loin, cut into 3/4-inch cubes
• Cooking spray
• 1  cup  chopped seeded tomato
• 4 1/2  cups  hot cooked basmati rice

Preparation

To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.

To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.

Nutritional Information

Calories:

378 (19% from fat)

Fat:

8g (sat 2.8g,mono 2.9g,poly 0.6g)

Protein:

30.2g

Carbohydrate:

44.1g

Fiber:

2.1g

Cholesterol:

70mg

Iron:

2.9mg

Sodium:

479mg

Calcium:

118mg