Pork Vindaloo with Turmeric Eggplant

Pork Vindaloo with Turmeric Eggplant

  • $12.95

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In this curry, pork shoulder is braised in Indian spices and served with charred turmeric eggplant, cucumber raita, cilantro-mint chutney and cauliflower rice.

Remove plastic cover from container and set aside any garnishes.

  • Oven: heat to 375 degrees. Bake for 15-20 minutes or until warm throughout.
  • Microwave: 2-3 minutes or until warm throughout.

Garnish and serve.

Vindaloo: pork shoulder, basmati rice,  dates, vinegar, olive oil, vegetable broth, onion, cumin, mustard, chili powder, paprika, coriander, turmeric, garlic, ginger, dates, scallion, parsley, cilantro, mint, coconut milk, lime, yogurt, cucumber, scallion, salt, pepper Allergens: milk
  • Calories: 464
  • Fat: 38g
  • Carbohydrates: 48g
  • Protein: 31g

    At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info is an estimate and may exclude marinades and brines.