Vegetable & Pork Coconut Curry
I love my curry spicy, so I included a pinch of chili flakes to give it a bit of a kick’but leave it out if you aren’t a fan of heat. The beauty of a curry dish is that it’s versatile and will work with just about any meat or vegetables you have available.
Best Health magazine, October 2014; Image by Jodi Pudge
- 2 tbsp extra virgin olive oil
- 1/2 red onion diced
- 1 tsp ginger minced
- 1 tsp garlic minced
- 1 tsp cumin
- pinch chili powder
- pinch paprika
- pinch coriander
- pinch turmeric
- 1 cup tomatoes diced
- 1/2 cup coconut milk
- 1/2 cup water
- 1/2 cup eggplant diced
- 1/2 cup yellow pepper diced
- 1/2 cup zucchini diced
- 1/2 cup white mushrooms stemmed and quartered
- 500 g pork tenderloin thinly sliced
- 1 handful baby spinach
- 1 small handful cilantro sliced
- Juice of 1/2 lemon
- Salt and freshly ground pepper to taste
- To a large pot, add olive oil, onion, ginger and garlic; simmer on medium-low heat for five minutes, stirring occasionally.
- Stir in cumin, chili powder, paprika, coriander and turmeric. Add diced tomatoes, coconut milk, water, eggplant, yellow pepper, zucchini and mushrooms; simmer, covered, for another five minutes.
- Stir in pork tenderloin and simmer until pork is cooked through, about five minutes.
- Stir in spinach, cilantro, lemon juice, and salt and pepper to taste. Serve with brown basmati rice if desired.
Per serving: 296 calories, 28 g protein, 16 g fat (7 g saturated fat), 12 g carbohydrates, 4 g fibre, 3 g sugars, 73 mg cholesterol, 141 mg sodium