Keto Pork Vindaloo | Keto Recipes | Headbanger’s Kitchen

Hey folks I’m back and we’re picking up where we left off and that’s curry week. After last times delicious Kerala style prawn curry, I’m cooking up the legendary Pork Vindaloo. This is my first time making it and I managed to actually make a non spicy version but it’s full of flaovur and trust me folks, you going to love it.

Cheers!

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Get the recipe on MFP for the Vindaloo Paste:
http://www.myfitnesspal.com/recipe/view/194628204400429

Macros per serving
Calories: 98
Net Carbs: 4g
Carbs: 4g
Fat: 9g
Protein: 1g
Fiber: 0g

This recipe makes 3 servings

Ingredients
– 8 Dried Kashmiri Red Chillies
– 1 Cinnamon Stick
– 8 Whole Black Peppercorns
– 4 Cloves
– 4 Cardomom Pods
– 1/2 Tsp Mustard Seeds
– 1/2 Tsp Cumin Seeds
– 20 Grams Ginger
– 20 Grams Garlic
– 2 Tbsp Coconut Oil
– 2 Tbsp Coconut Vinegar or Wine Vinegar

Preparation
1. Toast the chillies and spices on a frying pan till aromatic
2. Blend the spices together with the chillies till a powder is formed
3. Add in the ginger, garlic, oil and vinegar and blend to a smooth paste.
4. Add water as needed
5. Use to make Vindaloo

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Get the Pork Vindaloo Recipe on MFP: http://www.myfitnesspal.com/recipe/view/265546591120813

Macros per serving
Calories: 377
Net Carbs: 4g
Carbs: 5g
Fat: 28g
Protein: 27g
Fiber: 1g

Recipe makes 4 servings.

Ingredients
– 1 Serving HK’s Vindaloo Paste
– 500 grams boneless pork shoulder (cubed)
– 100 grams onion
– 100 grams tomato
– 10 grams garlic
– 2 Tbsp Coconut Vinegar
– 2 Tbsp Coconut Oil
– 1/2 Tsp Tumeric
– Salt to Taste
– Stevia to taste

Preparation
1. Season the pork with salt and marinate in the vindaloo paste overnight.
2. Heat the oil in the dutch over/large saucepan and fry the onions and garlic.
3. Once the onions start to brown add in the tomatoes and tumeric and cook.
4. Add in the pork and 1 cup of water and mix well.
5. Cover and cook for 60 minutes or till the pork is tender
6. Make sure you check the vindaloo every 10 minutes to ensure it’s not sticking to the pan
7. Taste for seasoning and add in the salt, stevia and vinegar to balance the flavours.
8. Serve with cauliflower rice.