July 22: Saint Mary Magdalene Spiced Vindaloo Curry

Two controversies about Saint Mary Magdalene:

1. Some say that she was not a prostitute.

2. Others believe that she is the sister of Martha.

As for me, in my humble opinion, I’m a believe in both. But, the next time you’re in conversation with one of your closest Catholic friends, see what they think. My husband and I talked about it last night, and we had disagreements! So if anyone has sources or suggestions, the Thorpe household is all ears.

3 suggestions for the vindaloo:

1. I started with adding less spice, knowing I could add more for my fire-breathing husband later. He is all about spice…and I am not always about all the spice.

2. This recipe can be made with chicken, beef, lamb, goat…but we went with pork. I thought I was committing culinary heresy! But my husband reminded me that vindaloo is actually the most Christian of curries, especially since its roots are found in Portugal. So, pork away!

3. I got an Instant Pot on Amazon Prime Day (sucker, I know), but this recipe can EASILY be made in any old pot or crock pot! Just have your meat and onions stew for 3-4 hours, until meat is tender to your liking.


2-3 pounds of meat of choice
1 yellow onion, chopped
1 tablespoon tomato paste
salt and pepper, to taste
3 tablespoons oil (I prefer coconut)

Spice Blend:

  • ½ cup white vinegar
  • 4-5 dried red Chile peppers (we have a huge back of them from the Mexican aisle at the grocery store, thanks husband)
  • 4 whole cloves (not sure what those are? Go to a store that does bulk spices)
  • 8 garlic cloves, skin removed
  • 1 tablespoon fresh ginger
  • 1 teaspoon paprika powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon ground cumin
  • 1/4 curry powder
  • 1/2 teaspoon dry mustard
  • 1 teaspoon sugar


  1. Pat the meat dry and cut into bite sizes. Generously season with salt and place in a large non-reactive bowl.
  2. In another bowl, add vinegar and soak all the ingredients needed for the spice blend for 15-20 minutes.
  3. Blend these into a fine paste using a blender or food processor.
  4. Add the spice mixture paste to the meat and toss well to evenly coat all the chicken pieces. Let the meat marinate in the refrigerator for 4-6 hours.
  5. Turn Instant Pot onto Saute. Place coconut oil in pot, followed by meat. Saute for 20-25 minutes.
  6. Add the chopped onions, tomato paste, salt and pepper to the meat. Give everything a good stir. Finally add ½ cup of water, place the lid of the Instant Pot on and turn on to “Pressure” for 15 minutes.
  7. Serve with naan or rice; enjoy!

St. Mary Magdalene, pray for us!

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