1 Riverview Roast Pork, diced (meat only)
2 tbs ghee or coconut oil
1 tsp mustard seeds
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tsp finely chopped fresh ginger
½ cup vindaloo curry paste
2 tomatoes, diced
1 tbs apple cider vinegar
1 tbs brown sugar
2 small potatoes, peeled & diced
Heat ghee in a large saucepan over medium heat. Add mustard seeds and onion and cook for 5-7 minutes until onion is soft.
Add garlic, ginger, curry paste and cook for a further 1-2 minutes until fragrant.
Add tomatoes, vinegar, sugar, water, potatoes and simmer gently with the lid on for 15 minutes, or until potatoes are tender.
Add the diced pork and simmer for a further 5 minutes until heated through.
Serve curry with steamed rice, naan bread and fresh coriander.