This recipe was excellent. It's funny, because by the name, I was expecting more of a typical stew (but with curry), when this is more of an Indian curry dish (duh?). The flavors were very well balanced - it had heat, but not too much, and it was very creamy and tasty. I would definitely serve it with chutney, naan and some kind of a veggie dish (saag paneer!).
Curried Pork-and-Sweet Potato Stew
Yield: 4 servings (serving size: 1 1/4 cups stew and 1/2 cup rice)
More From Cooking Light
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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