Pork and Carrot Curry

Have I mentioned before how much I like curries? Tonight's curry did not disappoint me. I came across this recipe in the January/February issue of Clean Eating and knew I wanted to make it this week. This dinner was full of spicy Indian flavors and came in at 289 calories per serving as a bonus. It was a fabulous Friday night entree.



Pork and Carrot Curry
Adapted from Clean Eating, January/February 2012

1/2 cup nonfat plain Greek yogurt
3 tablespoons minced fresh ginger
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon sea salt
1/4 teaspoon ground cayenne pepper
1 lb. pork tenderloin, trimmed of visible fat and cut into 1-inch cubes
1 tablespoon olive oil
1 yellow onion, halved and cut into thin wedges
14.5 oz. chopped tomatoes and their juices
10 oz. small fingerling potatoes, scrubbed well and halved lengthwise
3 carrots, trimmed, peeled and cut into diagonal 1/4-inch-thick slices
2 tablespoons coarsely chopped fresh cilantro leaves for garnish

In a medium bowl, combine yogurt, ginger, garlic, coriander, cumin, paprika, turmeric, salt and cayenne. Add pork and toss to coat. Cover and marinate at room temperature until needed. (Alternatively, cover and marinate pork in refrigerator for up to 24 hours.) I just let mine marinate while I prepped the rest of the ingredients and continued with the recipe.

In a medium saute pan with a tight-fitting lid, heat oil on low. Add onion and cook, stirring constantly, for 1 minute. Cover and cook, stirring occasionally, until soft but not brown, about 5 minutes.

Add pork and marinade to pan. Stir in tomatoes, 1/2 cup water, potatoes and carrots. Increase heat to medium, cover and simmer until pork is cooked through and potatoes and carrots are fork tender, about 15 minutes.

Ladle into serving bowls and garnish with cilantro, dividing evenly. Serve immediately.


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