Our Spicy Keto Indian Pork Vindaloo Curry is hot and spicy and the meat is very tender. If you want a milder vindaloo simply back off on the chili.
This Keto Vindaloo is made from scratch but it’s very easy, this ensures no nasty additives or high carb ingredients often found in pre-made packet sauces.
Curries are a fun way to mix up your keto recipes and add a little extra spice
Ingredients For Keto Vindaloo Curry
- 2 pounds of Pork Butt (Shoulder), cut into a thick dice
- 2 teaspoons of Coriander, ground
- 2 teaspoons of Chili Powder
- 1 teaspoon of White Pepper
- 1 teaspoon of Cinnamon, ground
- 1 teaspoon of Cumin, ground
- ½ teaspoon of Cloves, ground
- ½ teaspoon of Turmeric, ground
- 3 tablespoons of White Vinegar
- ¼ cup of Coconut Oil
- 1 medium Onion, diced
- 8 cloves of Garlic, crushed
- 3 medium tomatoes, diced
- 4 Serrano Chilies, chopped
- 1 cup of Water
- 1 tablespoon of Erythritol, optional
How To Make Keto Vindaloo Curry
- In a mixing bowl, place the diced pork.
- Add the coriander, chili powder, pepper, cinnamon, cumin, cloves, turmeric, and white vinegar, and mix well. Ensuring that the meat is covered in the marinade.
- Leave to marinate in the fridge for at least 2 hours, or overnight for best results.
- In a large saucepan, placed over medium heat, place the coconut oil, onion, and garlic and saute for 5-7 minutes.
- Add the marinated pork and cook for 5-7 minutes, until the pork had colored.
- Add the diced tomatoes, Serrano Chilies, water, and erythritol (if using).
- Bring to a simmer and continue to cook for 60-90 minutes, until the pork is tender.
- Serve and enjoy.
Keto Vindaloo Recipe - Spicy Indian Curry
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Ingredients
- 2 pounds pork butt (shoulder) diced
- 2 teaspoons coriander ground
- 2 teaspoons chili powder
- 1 teaspoon White Pepper
- 1 teaspoon cinnamon ground
- 1 teaspoon Cumin ground
- 1/2 teaspoon Ground cloves ground
- 1/2 teaspoon turmeric ground
- 3 tablespoons white vinegar
- 1/4 cup Coconut Oil
- 1 medium Onion diced
- 8 cloves garlic crushed
- 3 medium tomatoes diced
- 4 serrano chilies chopped
- 1 cup water
- 1 tablespoon Erythritol optional
Instructions
- In a mixing bowl, place the diced pork.
- Add the coriander, chili powder, pepper, cinnamon, cumin, cloves, turmeric and white vinegar and mix well. Ensuring that the meat is covered in the marinade.
- Leave to marinate in the fridge for at least 2 hours, or overnight for best results.
- In a large saucepan, placed over medium heat, place the coconut oil, onion and garlic and saute for 5-7 minutes.
- Add the marinated pork and cook for 5-7 minutes, until the pork had colored.
- Add the diced tomatoes, Serrano Chilies, water and erythritol (if using).
- Bring to a simmer and continue to cook for 60-90 minutes, until the pork is tender.
- Serve and enjoy.
Notes
Nutrition
Indian Vindaloo Curry has always been one of those recipes to avoid on keto due to the high amount of carbs in it. But we took all of that out.
The result was this delicious, spicy hot, keto vindaloo curry.
We served the spicy pork vindaloo with a side of coconut cauliflower rice.
You can also enjoy your vindaloo with this simple cauliflower rice recipe.
This low-carb keto vindaloo recipe makes 10 serves.
If You Liked Our Spicy Keto Pork Vindaloo Try:
Fragrant Indian Cauliflower Rice
To make a larger batch of Ketogenic Pork Vindaloo adjust the serving amounts in the recipe card above.
Excellent recipe, I made a slight variation and added some scotch bonnet chillies as I like a real kick. It was a fantastic curry thanks for the recipe.
This was delicious! It’s a great recipe, so easy to make.
Amazingly good, first recipe I’ve tried from this site and it was a hit. I like it a little stronger, spice wise, so added about 1/2 Tablespoon of Red Pepper Flakes per advice from some Indian co-workers. I didn’t have any erythritol so i used a granulated sweetener. Had to use about 3T to get it right but I don’t know if that is due to the switch or my personal spicy/sweet ratio preference.
Bookmarked this site!
Thank you for your kind words 🙂
Hi Gerri
That is super exciting. I can’t wait. 🙂
I love curry and this recipe looks delicious. The coconut cauliflower rice is the perfect “rice” for this curry. Have you tried a low carb roti?
Hi Noline,
Thank you for your kind words. I have been working on a roti/naan style bread, it’s not far off!
Gerri