Curried Pork over Basmati 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.

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

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Nutritional Information

Amount per serving
  • Calories: 371
  • Calories from fat: 0.0%
  • Fat: 6.2g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 30.6g
  • Carbohydrate: 47g
  • Fiber: 3.4g
  • Cholesterol: 71mg
  • Iron: 2.9mg
  • Sodium: 682mg
  • Calcium: 29mg

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)

Preparation

  1. 1. Heat a large skillet. Add oil to pan; swirl to coat. Add pork; cook 4 minutes, browning on all sides.
  2. 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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