Sri Lankan Pork and Rice
A flavorful and quick Sri Lankan-inspired ground pork and pea curry served over fragrant turmeric rice, offering a taste of exotic spices for a busy weeknight.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 2
- Cuisine: Sri Lankan
- Difficulty: Easy
- Cost: $2.93/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sugar
- High-Protein
Tags
- quick
- spicy
- budget-friendly
- savory
- fresh
Ingredients
- 1 tablespoon olive oil
- 0.5 yellow onion (medium, chopped)
- 2 clove garlic (minced)
- 0.5 teaspoon ground turmeric
- 1 teaspoon curry powder
- 0.25 teaspoon chili powder
- 0.5 pound ground pork
- 0.5 cup chicken broth
- 0.25 cup coconut milk (full-fat)
- 0.5 cup frozen green peas
- 1 cup white rice (cooked)
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 2 tablespoon fresh cilantro (chopped)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/2 yellow onion and cook until softened, about 3 minutes.
- Stir in 2 cloves minced garlic, 1/2 teaspoon ground turmeric, 1 teaspoon curry powder, and 1/4 teaspoon chili powder. Cook for 1 minute until fragrant.
- Add 1/2 pound ground pork to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes.
- Pour in 1/2 cup chicken broth and 1/4 cup coconut milk. Bring to a simmer and cook for 3 minutes to allow flavors to meld. Season with salt and black pepper to taste.
- Stir in 1/2 cup frozen green peas and cook for 2-3 minutes until heated through. Serve the pork mixture over 1 cup cooked white rice.
- Garnish with fresh cilantro if desired and serve immediately.
Notes
Leftovers store well for 2-3 days in the refrigerator. Adjust chili powder to your preferred spice level.
Nutrition (per serving)
- Calories: 420
- Protein: 28.5 g
- Carbohydrates: 38 g
- Fat: 19.5 g
- Fiber: 4.5 g
- Sodium: 550 mg
- Saturated Fat: 8 g
- Sugar: 3 g
- Cholesterol: 75 mg