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Curried Pork over Basmati Rice

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

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