Indian cooking doesn’t get much easier than this.
Or spicier… Vindaloo is about as hot as Indian food gets (this recipe uses 10 red chilies with half the seeds removed to control the heat a bit). The traditional Goan version has a very liquidy consistency, but has evolved to a thicker consistency for non-Indian diners (thickened with grated potato).
You need to prepare a bit in advance to let the pork marinade in spice paste mixture for 2 hours. But once that’s done, the dish comes together rather quickly. Sauté up some onions, add the pork and cook until well browned, and then add the liquid ingredients and grated potato, and simmer until the pork is tender and the sauce has thickened (20-30 minutes).
Serve with steamed rice and a lassi or tall glass of milk to tame the heat!