Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A mild, creamy home-style curry — India.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 700 g pork shoulder, cubed
- 1 onion, 3 garlic cloves
- thumb of ginger
- 2 tbsp curry powder
- 2 green peppers, sliced
- 1 x 400ml tin coconut milk
- 1 x 400g tin chopped tomatoes
- 1 tbsp oil
- Coriander (cilantro) and cauliflower rice, to serve
Method
- Heat the oil in a casserole and cook the onion for 5 minutes.
- Add the garlic, ginger and curry powder and cook for 1 minute, until fragrant.
- Add the pork and turn to coat and lightly brown, then stir in the tomatoes and coconut milk.
- Season and simmer gently, partly covered, for 40 minutes, adding the green peppers for the last 15 minutes, until the pork is tender.
- Taste and adjust, scatter with coriander, and serve over cauliflower rice.
Swaps and tips
Pork shoulder becomes meltingly tender with slow cooking. Serve over cauliflower rice rather than basmati.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 12 g | 3 g | 44 g | 563 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
