INDIAN PORK CURRY
Indian style curry made with pork in rich and aromatic sauce
Provided by Nish Kitchen
Categories Side Dishes
Time 1h15m
Number Of Ingredients 22
Steps:
- Place pork, sliced onions, garlic, ginger, ground turmeric, ground coriander, garam masala, red chili powder and coconut slices (if using) in a pressure cooker. Toss to coat pork in the ground spices. Season with salt. Cover the pressure cooker, and cook for about 5-6 whistles.
- Alternatively, you can cook pork over the stove top. Place all the ingredients in a large pan. Pour in 1 1/2 cups water. Cook over medium-high heat for about one hour or until pork is tender and cooked through.
- To make the tempered spices, heat oil in a large frying pan over medium-high heat. Stir fry bay leaves, cinnamon stick and fennel seeds.
- Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until browned. Add ground turmeric, ground coriander, garam masala and red chili powder. Stir fry for 1 minute.
- Add enough water (1/2 -3/4 cup) to make thick sauce. Season with salt. Bring to a boil. Reduce heat and simmer for 3-4 minutes.
- Add cooked pork and chopped coriander (cilantro) leaves. Simmer for another 3-4 minutes.
- Garnish with more coriander (cilantro) leaves.
Nutrition Facts : Calories 714 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 220 milligrams cholesterol, Fat 41 grams fat, Fiber 4 grams fiber, Protein 68 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 484 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 23 grams unsaturated fat
PORK WITH SQUASH AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 53m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
- Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
- Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
- Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.
CURRIED PORK AND SQUASH RICE COOKER
A rice cooker invention, I love using it for one pot meals. I tried this and it was tasty, I upped the curry powder because it could use a little more spice. Experiment with this if you want, it should be diabetic safe also.
Provided by Demandy
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown meat in hot oil on steam setting (must close the over for meat to brown) and then add vegetables and cook for 5 minutes.
- Add in rest of ingredients, turn to brown rice setting.
CURRIED STUFFED ACORN SQUASH
Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor.
Provided by JennyB
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Wrap each squash half with plastic wrap.
- Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
- Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
- Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
- Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 63.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 8.7 g, Protein 10.1 g, SaturatedFat 4 g, Sodium 500.7 mg, Sugar 9.7 g
HOME-STYLE PORK CURRY WITH CAULIFLOWER RICE
Lighten up curry night with this healthy recipe - pulse cauliflower in a food processor for a rice-like texture that's much lower GI
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 15
Steps:
- Tip the pork into a bowl and stir in the curry powder and vinegar. Set aside. Heat the oil in a heavy-based pan and fry the onion and ginger for 10 mins, stirring frequently, until golden. Tip in the pork mixture and fry for a few mins more. Remove the pork and set aside. Stir in the toasted spices, then tip in the tomatoes, lentils and aubergine, and crumble in the stock cube. Cover and leave to simmer for 40 mins, stirring frequently, until the aubergine is almost cooked. If it starts to look dry, add a splash of water. Return the pork to the pan and cook for a further 10-20 mins until the pork is cooked and tender.
- Just before serving, cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High - there is no need to add any water. Stir in the coriander and serve with the curry. For spicier rice, add some toasted cumin seeds.
Nutrition Facts : Calories 309 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
SLOW-COOKER CURRY PORK
I'm a stay-at-home mom, and the slow cooker helps me create dishes like this pork with a curry and cumin rub. I add a splash of coconut milk. -Beverly Peychal, Waukesha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place over vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.
Nutrition Facts : Calories 261 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
CURRIED PORK AND PEPPER STIR FRY
Make and share this Curried Pork and Pepper Stir Fry recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 25m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine garlic, ginger, curry powder, coriander (or cumin), salt, cayenne and toss with pork strips.
- Heat oil in a large skillet or wok and cook pork 2 to 3 minutes.
- Stir in peppers. Cook 3 to 4 minutes.
- Add pineapple, juice and honey. Cook 2 minutes.
- Stir in cilantro and serve.
Nutrition Facts : Calories 362.3, Fat 20.8, SaturatedFat 6.6, Cholesterol 76, Sodium 356.7, Carbohydrate 22.3, Fiber 2.2, Sugar 18.9, Protein 22.6
CURRIED PORK WITH RICE
Healthy and easy to make ahead when you don't know what to make for dinner...just pull it out of the freezer and heat
Provided by TishT
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from pork and thinly slice meat into bite-size strips.
- Peel, core, and chop apple.
- Coat a COLD large skillet with cooking spray.
- Preheat the skillet.
- Cook pork strips about 3 minutes or till no longer pink; remove from skillet.
- Set aside.
- Add apple, onion, curry powder, salt, and ginger to the drippings in the skillet.
- Cook and stir till apple and onion are tender.
- Stir together cornstarch and 1/4 CUP of the milk; add to apple mixture in the skillet with remaining milk.
- Cook and stir till mixture is thickened and bubbly.
- Then cook and stir for 2 minutes more.
- Stir in pork, UNCOOKED rice, and raisins.
- Divide pork mixture among 4 individual baking dishes.
- Cover with foil; seal, label, and freeze.
- CONVENTIONAL OVEN: Bake frozen casseroles, covered, in a 375F.
- oven for 55 to 60 minutes or until heated through.
- Stir before serving.
- MICROWAVE OVEN: Remove the foil from frozen casserole (use a microwave-safe baking dish); cover casserole with vented mirowave-safe plastic wrap or waxed paper.
- Micro-cook 1 serving medium-high for 5 to 7 minutes or till casserole is heated through, turning dish once and stirring once during cooking.
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17 EASY PORK CURRY RECIPES TO TRY TONIGHT - INSANELY GOOD
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5/5 (2)Published Nov 28, 2022Category Recipe Roundup
- Indian Pork Curry. If a flavor-packed pork dish is what you want, that is what you’ll get with this Indian curry. This dish is about two things: pork and spices.
- Keralan Pandi. Keralan Pandi is an Indian curry that consists of turmeric-coated pork loin in a rich coconut milk sauce. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Sri Lankan Black Pork Curry. Don’t let the color fool you. That’s not burnt pork, that’s a deliciously cooked curry! What gives this dish its signature color is the Sri Lankan roasted curry powder and tamarind paste.
- Japanese Pork Curry. Thinking about making a meaty Japanese curry for tonight’s dinner? I’ve got just the thing! This 30-minute dish only needs five ingredients.
- Thai Red Pork Curry. One of my favorite ways to make pork is Thai red curry. The broth is creamy, spicy, sweet, umami, and fresh. It’s pretty much as perfect as perfect can be.
- Pork Curry Tinola. The moment I hear pork curry tinola my mouth instantly starts watering. Give it a try and the same will happen to you. The golden coconut broth radiates with turmeric, curry powder, aromatic alliums, and Thai chilis.
- Pinoy Pork and Chicken Curry. Double up on the protein with this Filipino curry. Giant chunks of tender chicken and succulent pork belly are no doubt the main highlight of the dish.
- Spicy Pork Thai Coconut Curry Ramen. Everyone who knows me knows I can’t resist a bowl of ramen. Especially when you add pork! The creamy curry coconut sauce, tender rice noodles, jammy eggs, and spicy ground pork make this a perfect dish.
- Easy Pork Curry with Rice. Want to know the best way to doctor up white rice? It’s with pork and curry! This dish is a mashup of two of my favorite styles of curry: Indian and Thai.
- Pork Vindaloo Curry. Vindaloo is a classic that will have any pork lover obsessing. It’s tangy, creamy, savory, and heavy on the pork. It’s also a great way to make pork chops, and it’s far from boring.
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