Curried Pork over Basmati Rice

Curried Pork over Basmati Rice Recipe
Oxmoor House
Madras curry powder lends a little spice without being overpowering. Coconut milk stirred in at the end of the cooking time counters the burn with sweet creaminess. Reminiscent of many Indian-inspired dishes, this recipe relies on slow cooking to develop its richness.


6 servings (serving size: about 1 cup pork mixture and 1/2 cup rice)

Recipe from

Oxmoor House

Nutritional Information

Calories 371
Caloriesfromfat 0.0 %
Fat 6.2 g
Satfat 2.4 g
Monofat 1.8 g
Polyfat 0.5 g
Protein 30.6 g
Carbohydrate 47 g
Fiber 3.4 g
Cholesterol 71 mg
Iron 2.9 mg
Sodium 682 mg
Calcium 29 mg


1 teaspoon canola oil
1 1/2 pounds boneless pork loin, cut into 1-inch cubes
3 1/2 cups cubed red potato
1 cup chopped onion
1 cup chopped red bell pepper
1/4 cup fat-free, lower-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon sugar
2 tablespoons tomato paste
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons salt
1 teaspoon Madras curry powder
1 teaspoon ground cumin
2 garlic cloves, minced
1/2 cup coconut milk
3 cups hot cooked basmati rice
Cilantro sprigs (optional)


1. Heat a large skillet. Add oil to pan; swirl to coat. Add pork; cook 4 minutes, browning on all sides.

2. Combine potato and next 11 ingredients (through garlic) in an electric slow cooker; stir well to dissolve flour. Cover and cook on LOW for 6 to 8 hours or until pork and potatoes are tender. Stir in coconut milk. Serve pork over rice. Garnish each serving with a cilantro sprig, if desired.