Gluten-Free Savory Pork Curry
Indulge in the rich, aromatic flavors of this Gluten-Free Savory Pork Curry, a comforting dish that combines tender chunks of pork shoulder with a medley of vibrant spices and creamy coconut milk. Perfect for those seeking a gluten-free option, this recipe highlights a harmonious blend of curry powder, cumin, coriander, and fresh ginger for a deeply layered taste that’s both warming and satisfying. The addition of fresh spinach and cilantro brings a touch of freshness to the decadent curry sauce, while lime wedges provide a zesty contrast. Serve this robust curry over rice or enjoy it on its own for a hearty, flavorful meal that’s perfect for family gatherings or meal prepping. With only 15 minutes of prep time and a slow simmer for tenderness, this dish is well worth the wait!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder, cut into 1-inch cubes
- 2 tablespoons Coconut oil
- 1 large Yellow onion, finely chopped
- 4 units Garlic cloves, minced
- 2 tablespoons Fresh ginger, minced
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 14.5 ounces Diced tomatoes, canned
- 14 ounces Coconut milk, full-fat
- 1 teaspoon Salt
- 0.25 cup Fresh cilantro, chopped
- 1 unit Lime, cut into wedges
- 2 cups Fresh spinach
- 1 cup Water
Instructions
In a large pot or Dutch oven, heat coconut oil over medium-high heat.
Add the pork cubes in batches, searing them until browned on all sides. Remove browned pork and set aside.
In the same pot, add the chopped onion, reducing the heat to medium. Sauté until the onion becomes translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add curry powder, ground cumin, and coriander, stirring constantly for 1 minute to toast the spices.
Pour in the canned diced tomatoes and water, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Return the browned pork cubes to the pot, along with any accumulated juices.
Stir in the coconut milk and salt, bringing the mixture to a gentle simmer.
Reduce the heat to low, cover, and let the curry simmer for 60-75 minutes, or until the pork is tender and the sauce is thickened.
Stir in the fresh spinach and cook until just wilted, about 2-3 minutes.
Garnish with chopped cilantro before serving.
Serve hot, garnished with lime wedges on top or on the side.
Nutrition Facts
Calories |
3638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.1 g | 394% | |
| Saturated Fat | 170.3 g | 852% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7639 mg | 332% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 28.6 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 4694 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
