Curried Vegetable & Pork Skillet

Prep:20minCook:45min

A luscious and aromatic curry infused with tender pork strips, crisp cauliflower florets, fresh peas, and diced potatoes, all simmered in a rich coconut milk sauce with a hint of spicy red chili. Served perfectly over a bed of steamed rice.

Updated at: Mon, 23 Oct 2023 02:04:35 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories638.2 kcal (32%)

Total Fat33.9 g (48%)

Carbs45 g (17%)

Sugars10.1 g (11%)

Protein41.4 g (83%)

Sodium299.2 mg (15%)

Fiber11.7 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

750gPork strips

1Cauliflower

medium, cut into florets

250gPeas

3 TbspCurry powder

400mlcoconut milk

2 Tbspolive oil

Instructions

Step 1

Preparation: In a large frying pan or deep skillet, heat the olive oil over medium heat. Once hot, add the pork strips and brown them. Remove from frying pan.

Step 2

In the same pan, add the diced onion and minced garlic. Sauté until the onion becomes translucent.

Step 3

Stir in the curry powder and cook for about a minute until fragrant.

Step 4

Return the pork strips to the pan. Add the diced potatoes, sliced carrots, cauliflower florets, and peas.

Step 5

Pour in the coconut milk, add the diced red chili, and mix everything well. If the liquid doesn't cover the ingredients, add water until it does.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 40-45 minutes or until the pork is tender and the vegetables are cooked through. Make sure to stir occasionally and check the liquid levels. If it's getting too dry, add a bit more water.

Step 7

Check for seasoning and adjust with salt and pepper if needed. Serve hot with rice.