I haven't made this recipe yet, and plan to tonight. But, it just doesn't seem right to me. With all those ingredients, the recipe only calls for 3/4 of a pound of pork? When I asked the butcher if that sounded right to him, he said "that's like, less than one pork chop, that doesn't sound right." Especially since it's supposed to feed four people. I'll make it, but I'm using more pork. Sounds like a wonderful recipe, otherwise.
Curried Pork-and-Sweet Potato Stew
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Amount per serving
- Calories: 516
- Calories from fat: 21%
- Fat: 12g
- Saturated fat: 3.6g
- Monounsaturated fat: 5.4g
- Polyunsaturated fat: 1.6g
- Protein: 27.9g
- Carbohydrate: 73.4g
- Fiber: 7.2g
- Cholesterol: 53mg
- Iron: 4.6mg
- Sodium: 280mg
- Calcium: 155mg
- 1 1/2 cups plain low-fat yogurt
- 1 teaspoon maple syrup
- 1/4 teaspoon coconut extract
- 2 teaspoons olive oil, divided
- 3/4 pound lean, boneless pork loin, cut into 3/4-inch cubes
- 1/2 teaspoon dark sesame oil
- 4 cups (1-inch) cubed peeled sweet potato
- 1 cup diced onion
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 1 garlic clove, crushed
- 1 tablespoon curry powder
- 1 1/2 cups low-salt canned chicken broth
- 1/4 cup no-salt-added tomato sauce
- 1 bay leaf
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 teaspoon garam masala
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon coconut extract
- 2 cups hot cooked rice
- 1 tablespoon chopped fresh parsley
- Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Add maple syrup and 1/4 teaspoon coconut extract to yogurt cheese; stir well, and set aside.
- Preheat oven to 350°.
- Heat 1 teaspoon olive oil in a large ovenproof Dutch oven over medium-high heat. Add pork, browning well on all sides. Remove pork from pan, and set aside.
- Heat remaining 1 teaspoon olive oil and sesame oil in pan over medium-high heat. Add sweet potato, onion, bell peppers, and garlic; sauté 2 minutes. Add curry powder; sauté 3 minutes. Return pork to pan, and stir in broth, tomato sauce, and bay leaf. Bring to a boil; remove from heat, and cover. Bake at 350° for 40 minutes.
- Strain pork mixture through a colander into a bowl. Return broth mixture to pan; set pork mixture aside. Combine cornstarch and water in a bowl; stir well. Add cornstarch mixture, lemon juice, garam masala, salt, and ground red pepper to pan; bring to a boil, and cook 1 minute, stirring constantly.
- Add one-fourth of broth mixture to yogurt cheese mixture; stir constantly with a whisk. Add yogurt cheese mixture to pan. Return pork mixture to pan; cook over medium heat until heated (do not boil). Remove from heat; stir in 1/4 teaspoon coconut extract. Serve over rice; sprinkle with parsley.
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