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 helps ward off colds, headaches, and more! Sides include turmeric eggplant, and a side of cilantro-mint chutney.
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.
Microwave: Remove plastic film from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.
Pork, eggplant, onion, mustard seeds, cumin, coriander, garlic, ginger, apple cider vinegar, chili powder, paprika, sunflower oil, salt, veggie rice: beet, green and red cabbage and cauliflower, cilantro mint chutney: cilantro, mint, lime juice, water, and jalapeno peppers
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
- Calories: 550
- Fat: 26g
- Carbohydrates: 50g
- Protein: 33g
