by Curry Love Admin

Prep Time: 4 H & 15 M

Cook Time: 20 Min

Total Time: 4 H & 35 M

Replace the pork with mushrooms if you prefer


Yes, the pork takes a while, but it will be worth it!
  • 1 Pouch Vindaloo Curry Paste
  • 1 x 14 oz can of crushed tomatoes
  • 1/2 cup of chicken stock or vegetable stock
  • 1 medium red onion, peeled & sliced thinly
  • 16 oz braised pork butt torn into pieces. (to do that, trim most of the fat of a 3 to 4 lbs pork shoulder, cut into roughly 4 inch pieces, season with S&P, place in dutch oven, add 1/4 cup of soy sauce, 2 TPSP of Coconut Sugar and 1/2 cup of water, cover and braise in a 325F oven for 3 to 4 hours until fork tender). Leftover pork shoulder can be used for Sandwiches, Pasta dishes or shredded for some delicious Burritos!
  • Salt & Pepper
  • 1 TBSP coconut oil
  • 1 Bell Pepper, sliced
  • 2 or 3 handful of baby spinach
  • Fried red onion slices and cilantro for garnish


  1. Heat the Coconut Oil in a heavy skillet, I prefer Cast Iron.
  2. Add the Bell Pepper, and sauté for a couple of minutes.
  3. Add the sliced onion and stir fry some more.
  4. Add the Curry Paste, the stock and the Tomatoes. Season with S&P. Simmer for 5 to 10 minutes or until slightly thickened.
  5. Add the Pork and Spinach, and simmer until everything is hot.
  6. Serve with Golden roasted Potatoes, Rice or some crusty Bread.

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