Pork and Vegetable Curry
2-1-2-1 Meals: undefined
MAKES: serving
Ingredients
1 Tbsp coconut or olive oil
1 cup onion, chopped
1 Tbsp fresh ginger, grated
2 garlic cloves, crushed
1 Tbsp red curry paste
2 lbs pork tenderloin, cubed
1 can lite coconut milk
1/2 cup water
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
2 cups carrots, sliced
3 cups fresh spinach
1 Tbsp tamari or soy sauce
2 tsp fresh lime juice
2-1/2 cups cooked brown or brown jasmine rice (measure after cooking)
1 lime, cut into 5 wedges (optional)
Sriracha sauce (optional)
2 tsp curry powder
pinch of turmeric
1 tsp paprika
Salt and pepper to taste
Directions
Heat oil in a large, deep pan over medium heat. Add onion. Cook 5 minutes or until onion is translucent, stirring constantly. Add ginger and garlic. Cook 5 more minutes. Stir in curry paste. Cook 1 minute. Add pork. Cook 2 to 3 mins or until pork is no longer pink.
Add coconut milk, water, peppers, and carrots, curry powder, turmeric, paprika, salt and pepper. Stir to mix. Bring to a boil, reduce heat to a simmer and cook 20 to 25 minutes or until pork is tender and cooked through, stirring occasionally.
Add spinach. Cover and cook 3 to 5 minutes or until spinach is wilted.
Remove from heat. Add tamari/soy sauce and lime juice. Season with salt and pepper.
Divide into 5 equal servings. Add 1/2 cup rice to each serving.
Garnish with lime wedges and sriracha sauce (optional).