Pork Vindaloo with Turmeric Eggplant
We got way fancy with this Indian inspired Whole30 approved dish. After braising pork until it's nice and tender, we serve it in our homemade vindaloo sauce which is made with a host of spices: chili powder, turmeric, coriander, mustard seed, cumin, onion, garlic, ginger and dates to name a few. This power combination is perfect for winter as it helps ward off colds, headaches, and more! Sides include turmeric eggplant, cucumber raita, cilantro-mint chutney, and a side of 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, cauliflower rice, 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:
- Calories: 464
- Fat: 38g
- Carbohydrates: 48g
- Protein: 31geggs,
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.
