Spiced Pork with Roasted Carrots

Name: Spiced Pork with Roasted Carrots
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1.5 pound pork loin (trimmed and cut into 1-inch pieces); 2 tablespoon olive oil; 1.5 yellow onions (chopped); 3 clove garlic (minced); 1 tablespoon fresh ginger (grated); 2 teaspoon ground cumin; 1.5 teaspoon ground coriander; 1 teaspoon turmeric powder; 0.5 teaspoon cayenne pepper (adjust to taste); 1 can crushed tomatoes; 1.5 cup chicken broth; 0.75 cup full-fat coconut milk; 1.25 teaspoon salt; 0.25 teaspoon black pepper; 1.5 cup basmati rice (uncooked); 1 pound carrot (peeled and cut into 1-inch chunks); 2 teaspoon olive oil; 5 ounce fresh kale (tough stems removed and chopped)

Tender pork loin simmered in a richly spiced tomato and onion gravy, served with fluffy basmati rice, sautéed kale, and sweet roasted carrots.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 6
Cuisine: Indian
Difficulty: Medium
Cost: $3.74/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound pork loin (trimmed and cut into 1-inch pieces)
2 tablespoon olive oil
1.5 yellow onions (chopped)
3 clove garlic (minced)
1 tablespoon fresh ginger (grated)
2 teaspoon ground cumin
1.5 teaspoon ground coriander
1 teaspoon turmeric powder
0.5 teaspoon cayenne pepper (adjust to taste)
1 can crushed tomatoes
1.5 cup chicken broth
0.75 cup full-fat coconut milk
1.25 teaspoon salt
0.25 teaspoon black pepper
1.5 cup basmati rice (uncooked)
1 pound carrot (peeled and cut into 1-inch chunks)
2 teaspoon olive oil
5 ounce fresh kale (tough stems removed and chopped)

Instructions

Preheat oven to 400°F. Toss 1 pound carrots with 2 teaspoons olive oil and 1/4 teaspoon salt. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the pork loin pieces and sear until browned on all sides, about 5-7 minutes. Remove pork and set aside.
Reduce heat to medium. Add chopped yellow onions to the pot and cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
Stir in ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1 minute, stirring constantly, until fragrant.
Pour in crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pot. Return the seared pork to the pot. Add 1 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, then cover and cook for 20 minutes, or until pork is tender.
While pork simmers, cook basmati rice according to package directions. In a separate pan, sauté chopped fresh kale until wilted, about 3-5 minutes.
Stir full-fat coconut milk into the pork curry. Cook for an additional 2-3 minutes, uncovered, allowing the sauce to thicken slightly. Taste and adjust seasoning if needed.
Serve the spiced pork curry over fluffy basmati rice, accompanied by roasted carrots and sautéed kale.

Notes

For a richer flavor, you can marinate the pork in some of the spices for an hour or overnight. Adjust cayenne pepper to suit your family's preferred spice level.

Nutrition (per serving)

Calories: 610
Protein: 37 g
Carbohydrates: 65.5 g
Fat: 23 g
Fiber: 7.5 g
Sodium: 780 mg
Saturated Fat: 8 g
Sugar: 10 g
Cholesterol: 80 mg