PORK CURRY ( FOR THE LADIES)
This recipe was created with the ladies in mind. Spicy, but not too hot. Simple to prepare and cook. Served with a vegetable dish over rice. The sauce can be thickened with a few table spoons of ground almonds.
Provided by Brian Holley
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a pot and melt the butter.
- Fry the onions and garlic for 3 minutes.
- Add the cinnamon, chili powder,coriander, cumin and turmeric, stir and fry for 2 minutes.
- Add the pork and cook for 3 minutes stirring to coat the meat with the spices.
- Add the chopped tomato and puree with the water, mix well and add the chopped chili coconut cream and paprika.
- Cover pot and cook on low heat till the meat is tender, approx 30 minutes.
- Season with salt to taste.
- Serve with rice and a vegetable curry for a complete meal.
CURRIED PORK STEW
Adjust ingredients to taste. Can add in some crushed red pepper flakes also when sauteeing the onion.
Provided by Kittencalrecipezazz
Categories Stew
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil until hot.
- Add pork cubes and brown over high heat; remove to a warm dish.
- Adding more oil if necessary, cook the onions and pepper until just softened.
- Add in the curry powder and fresh garlic; cook for 1-2 more minutes.
- Add in the crushed tomatoes with their juice, and the tomato paste.
- Stir in the broth and vinegar.
- Add in the bay leaf, salt and pepper; bring to a boil, reduce heat, simmer for 1-1/2 hours.
- Whe the meat is tender and cooked through, remove bay leaf, and add a few drops of Tabasco sauce (or more if desired).
- Serve and enjoy!
CURRIED PORK STEW
From Paula Deen's Quick and Easy Meals. This is a great stew. It is comforting, but because of the curry flavor, not boring. The pork becomes very tender. I don't usually like sweet potatoes, but here they work. I also sometimes add carrots, just for more texture and flavor.
Provided by berry271
Categories Stew
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut pork into 1/4 inch cubes and place in a large resealable bag with the flour, salt, and pepper, seal bag and shake pork to coat with flour mixture.
- Heat oil in a large Dutch oven or stock pot over medium high heat.
- Brown pork cubes.
- Meanwhile chop onion and bell pepper.
- Add onion, bell pepper, and garlic to pot and cook for about 5 minutes, stirring occasionally.
- Meanwhile peel and dice sweet potatoes.
- Add sweet potatoes, broth, tomatoes, and curry to pot.
- Bring to a boil, reduce heat and simmer until potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 330.8, Fat 13.6, SaturatedFat 2.8, Cholesterol 76.8, Sodium 2127.9, Carbohydrate 22.2, Fiber 3.7, Sugar 6.9, Protein 30.9
PORK CURRY STEW
Provided by emelinaknows
Time 29m
Yield 6
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in stock pot over low heat. Add chopped garlic, curry, onion, and pepper and stir. Add pork and brown lightly for 5 minutes over medium high heat stirring often. Add 1 cup of water and stir. Add sweet potatoes or yams, and extra water if needed to cover ingredients. Cook and stir over medium high heat 5 minutes. Add cauliflower, stirring lightly and cook 5 minutes. Add lentils or peas, and if needed, enough water to make a stew. Cook and stir over medium high heat 5 minutes, until vegetables are tender. Add parsley and stir. Serve in bowls.
CURRIED CHICKEN STEW
This is an easy curried chicken stew to make any time of the week. The leftovers are great also, served over rice. This recipe is spicy!
Provided by GeorgiaGirl
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large pan over medium heat. Add curry powder and turmeric; cook, stirring constantly, for 4 to 5 minutes. Add onion and garlic; cook until fragrant, about 2 minutes. Add chicken; cook until no longer pink in the center and the juices run clear, 7 to 10 minutes.
- Add tomatoes, potatoes, carrot, coconut milk, and tomato paste. Reduce heat to medium-low and cook until potatoes and carrots are tender and soup is thick, about 1 hour. Add chicken broth if soup is too thick for your liking. Season with salt and pepper.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 36.6 g, Cholesterol 39.3 mg, Fat 21.5 g, Fiber 7.2 g, Protein 21.3 g, SaturatedFat 13.8 g, Sodium 358.3 mg, Sugar 7 g
CURRIED PORK STEW
Curried pork stew -a hearty slow-cooked Indian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 6
Number Of Ingredients 10
Steps:
- Mix flour, 1 tablespoon of the curry powder and the salt in resealable plastic food-storage bag. Add pork; toss to coat. Heat oil in 10-inch skillet over medium-high heat. Cook pork in oil, stirring occasionally, until brown.
- Place onion and potatoes in 3 1/2- to 4-quart slow cooker. Top with pork and tomatoes. Mix apple juice and remaining 1 tablespoon curry powder; pour over pork.
- Cover and cook on low heat setting 8 to 9 hours or until pork and potatoes are tender.
- Stir in cauliflowerets. Cover and cook on low heat setting about 1 hour or until cauliflower is tender.
Nutrition Facts : Calories 360, Carbohydrate 38 g, Cholesterol 70 mg, Fiber 5 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 420 mg
COCONUT PORK STEW WITH GARAM MASALA
Coconut milk adds richness and a gentle creamy sweetness to this hearty pork stew, while garam masala, cumin, and cayenne add fragrance and a jolt of spice. Because yellow split peas are cooked along with the pork, you don't necessarily need to serve this over another starch, making it a warming one-pot meal. However, a side of rice will tame the heat if you're looking for a slightly mellower meal. And if you want to cool this down even further, substitute mild chiles for the hot ones called for in the garlic coconut oil.
Provided by Melissa Clark
Categories one pot, soups and stews, main course
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine the pork with the cumin, salt, garam masala and cayenne. Cover and refrigerate overnight.
- Cover the split peas with boiling water to cover by 2 inches, and let soak overnight. Drain.
- Heat oven to 325 degrees.
- Heat oil in large Dutch oven over medium-high heat. Add onion and sauté for 8 minutes, or until tender and golden brown. Add cinnamon stick, garlic and jalapeño. Saute for 5 minutes, until the jalapeño is tender. Add the pork and any juices from the bowl and sauté until lightly browned all over, about 7 minutes.
- Stir in tomatoes, split peas and coconut milk and season with more salt, to taste. The pork should just be covered by liquid. If it's not, add a little water until it is. Bring to a simmer over high heat.
- Once the mixture is simmering briskly, cover Dutch oven, and place in oven for 2 to 2 1/2 hours, or until split peas are tender and pork is falling apart and cooked through.
- Meanwhile, prepare the garlic coconut oil: In a small saucepan, heat oil over medium heat. Add mustard seeds. Once they begin popping, add garlic and chiles, and fry until edges of garlic turn golden brown. Immediately remove pan from heat and reserve. (Do not allow entire garlic cloves to brown or they will taste bitter.)
- Serve warm, drizzled with garlic coconut oil and garnished with chopped cilantro.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 20 grams, Sodium 584 milligrams, Sugar 5 grams, TransFat 0 grams
CURRIED FISH STEW, GOAN STYLE
Make and share this Curried Fish Stew, Goan Style recipe from Food.com.
Provided by afr0bunny
Categories Stew
Time 15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- combine lemon juice, 1 tsp salt, and fish:allow to marinate outside refrigerator for about 10 minutes.
- Seed, core, and chop the tomatoes into cubes, slice onion, mince jalepenos.
- Puree garlic, ginger, coconut milk, coriander, cumin, sugar, pepper, cayenne, and turmeric in a blender.
- Heat oil and cook onion until golden: add tomato and cook 5 minute.
- Add puree, jalepenos, water, and remaining 3/4 tsp salt and bring to a simmer.
- Add fish and 1 tbsp of the marinade and simmer until fish is cooked.
Nutrition Facts : Calories 394.8, Fat 18.4, SaturatedFat 11.6, Cholesterol 84, Sodium 1153, Carbohydrate 11.5, Fiber 2, Sugar 4.5, Protein 46.5
CURRY PORK TENDERLOIN
Full of flavor! Serve over rice and with steamed vegetables on the side.
Provided by BECKIL
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
- Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
- In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
- Bake in preheated oven for 45 minutes.
Nutrition Facts : Calories 463.6 calories, Carbohydrate 22.9 g, Cholesterol 63.3 mg, Fat 28.1 g, Fiber 3.1 g, Protein 29 g, SaturatedFat 13.6 g, Sodium 282 mg, Sugar 4.5 g
SPICY PORK CURRY
This delicious curry has just the right amount of heat but it can be adjusted to any taste. Delicious served over lemon-coconut scented rice.
Provided by Lillithmaximus
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h25m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat water, dried onion, chicken bouillon, garlic powder, rosemary, thyme, and salt in a microwave-safe bowl for 1 minute in the microwave; let stand until onion is rehydrated and bouillon is dissolved.
- Heat coconut oil, curry powder, and ground red pepper in a large oven-proof skillet over medium heat, stirring constantly, until oil takes on the color of the curry powder, 5 to 6 minutes.
- Cook and stir pork tenderloin slices in coconut oil mixture until pork begins to brown. Sprinkle flour over pork; cook and stir until slices cook through; 2 to 3 minutes more.
- Stir bouillon mixture, coconut milk, and peanut butter into pork mixture; bring to a boil, stirring constantly. Cover skillet with an oven-proof lid and transfer to oven.
- Cook pork in the preheated oven until tender and sauce is bubbling, about 45 minutes. Remove from oven, remove lid, and rest pork for 10 minutes to allow sauce to thicken.
Nutrition Facts : Calories 434.9 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 34.3 g, Fiber 3.2 g, Protein 23.9 g, SaturatedFat 22.3 g, Sodium 525.3 mg, Sugar 1.8 g
CURRIED CIDER PORK STEW (BHG)
This recipe is VERY autumnal, and also a little bit quirky. I was a little bit worried about the flavor profile (squash? curry? apples?), but it all comes together beautifully. I made changes from the original Better Homes and Gardens recipe, which you might want to consider doing as well. I used two 16-ounce packages of already diced butternut squash--much easier! I also added more chicken broth (probably close to a whole 32-ounce carton), more cider, and added garlic and red pepper flakes.
Provided by CorriePDX
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside.
- In a 4-quart Dutch oven brown pork, half at a time, in hot oil; return all pork to pan. Add chopped apples, onion, and curry powder; cook and stir 2 minutes. Add broth, cider, salt, and pepper.
- Bring to boiling; reduce heat. Simmer, covered, 30 minutes, stirring occasionally.
- Add carrots and celery to pork mixture; return to boiling. Reduce heat; simmer, covered, 20 minutes, stirring occasionally.
- Cut remaining apples into 1/4-inch-thick wedges. Add apples and squash to pan. Cover; cook 10 to 12 minutes or until pork and vegetables are tender.
Nutrition Facts : Calories 545.6, Fat 33.7, SaturatedFat 11.1, Cholesterol 107.5, Sodium 376.3, Carbohydrate 33.9, Fiber 6.1, Sugar 16.1, Protein 28.7
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