Curried Pork over Basmati Roce

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.


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.

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

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

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