Spicy Pork Vindaloo with Basmati Rice and Naan

Start by preparing the garlic paste. In a mini-chopper, blender, or mortar, add the 3 cloves of garlic, 1 tablespoon of oil, and a pinch of salt. Blend everything until you get a homogeneous paste. This paste can be stored in the refrigerator in a sealed jar for several weeks.

In a spacious pan, heat the remaining oil and sauté the sliced onion along with 2 tablespoons of the previously prepared garlic paste until golden. Add the chopped tomatoes and vindaloo curry paste. Sauté everything together for a few minutes, then add the ground cumin and a pinch of salt.

Add the diced pork to the mixture in the pan and pour in 200 ml of water. Mix well, cover with a lid, and let it simmer over low heat for about 30 minutes, or until the meat is well cooked and tender.