Directions:
- To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.
- To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 530.53 Kcal (2221 kJ) | ||
| Calories from fat | 59.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.56g | 10% | |
|---|---|---|---|
| Cholesterol | 78.52mg | 26% | |
| Sodium | 504.52mg | 21% | |
| Potassium | 891.04mg | 19% | |
| Total Carbs | 83.6g | 28% | |
| Sugars | 9.06g | 36% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 34.85g | 70% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 72.5mg | 403% | |
| Calcium | 147.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 103.84 Kcal (435 kJ) | ||
| Calories from fat | 11.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.28g | 10% | |
|---|---|---|---|
| Cholesterol | 15.37mg | 26% | |
| Sodium | 98.75mg | 21% | |
| Potassium | 174.41mg | 19% | |
| Total Carbs | 16.36g | 28% | |
| Sugars | 1.77g | 36% | |
| Dietary Fiber | 0.66g | 13% | |
| Protein | 6.82g | 70% | |
| Vitamin C | 2.5mg | 21% | |
| Iron | 14.2mg | 403% | |
| Calcium | 28.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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