I looked for a pork curry recipe and I couldn't find anything that appealed to me. So, it was time to dig into the pantry, put on my creativity hat and make something up.
Let's just say that this is now my ultimate favorite recipe ever! The texture, the color, the heavenly scent and the flavor are out of this world. This is great for casual entertaining or for regular fare. It makes 4 generous servings.
Serve with rice for your non-low carb friends or riced cauliflower if you're following a low carb or paleo or other ketogenic diet. I had left over spaghetti squash and that worked really well too!
Makes 4 servings
11.5 Carb Grams
4.75 Fiber Grams
6.75 Net Carbs
40.5 Fat Grams
28 Grams Protein
¼ cup ghee
1 lb cubed pork (pork shoulder butt)
1 large onion, coarsely chopped
2 cloves garlic, minced
4 tbsp yellow curry powder
2 tsp Garam Masala
1 tsp ground cumin
1/2 cup water
2 tsps Harissa
1 tin (400ml) unsweetened, full fat coconut milk
2 tbsp Kassoori Methi (dried Fenugreek Leaves)
Melt ghee over medium-high heat in a large pan or wok. Add onion, garlic, curry powder, Garam Masala, and cumin. Stir fry, coating the onions in the spice mixture until well incorporated.
Add the pork and cauliflower, stir to coat well. Turn up heat, add water, Harissa and coconut milk, bring to boil.
Turn heat down to simmer, sprinkle with Kassoori Methi.
Simmer for 20 minutes, partly covered. Remove lid and simmer 20 more minutes to allow sauce to thicken a bit.
Serve with riced cauliflower or spaghetti squash as shown here.
The addition of unsweetened dried coconut is really tasty too. Just add it to the carb count. 2 tbsp = 5 Carb Gram, 2 Grams Fiber, 3 Net Carb Grams, 100 calories, 9 Fat Grams and 1 Gram Protein
I hope you enjoy this dish. Let's go from this Pork Curry Recipe page, back to the Home Page.