Pork Vindaloo

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Garam masala is a spice blend. Okra complements the stew's curry flavor.

Ingredients:

2 (3 1/2-ounce) bags boil-in-bag brown rice

2 teaspoons canola oil

1 (8-ounce) container prechopped onion

1 (1-pound) pork tenderloin, trimmed and cut into 1-inch pieces

1 1/4 teaspoons garam masala

1 teaspoon garlic powder

1 teaspoon mustard seeds

2 teaspoons bottled ground fresh ginger (such as spice world)

1/4 to 1/2 teaspoon ground red pepper

1/4 cup fat-free, less-sodium chicken broth

1 (14.5-ounce) can petite diced tomatoes, undrained

1 (8-ounce) can tomato sauce

2 tablespoons chopped fresh cilantro

1 tablespoon red wine vinegar

Directions:

1. Prepare rice according to package directions, omitting salt and fat; set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 2 minutes. Combine pork and next 5 ingredients (through red pepper); toss well. Add pork mixture to pan; sauté for 5 minutes or until lightly browned.
3. Add broth to pan, scraping bottom of pan to loosen browned bits. Add tomatoes and tomato sauce; cook 3 minutes, stirring occasionally. Remove from heat; stir in cilantro and vinegar. Serve over rice.

By RecipeOfHealth.com