Low Fat Savory Pork Curry
Indulge in the rich, aromatic flavors of this Low Fat Savory Pork Curry, a perfect fusion of health and taste. This recipe features tender pieces of lean pork tenderloin simmered to perfection in a fragrant blend of curry powder, cumin, and coriander, balanced by the creaminess of low-fat coconut milk. Fresh ginger, garlic, and diced tomatoes create layers of depth, while a splash of lime juice and fresh cilantro add a zesty, herbaceous finish. Ready in just an hour, this wholesome dish is both heart-healthy and satisfying, making it an ideal option for weeknight dinners or family meals. Serve it over steamed rice or pair it with your favorite lighter side dish for a comforting, flavorful meal that’s lower in fat but big on deliciousness.
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Recipe Information
Ingredients
- 500 grams lean pork tenderloin
- 1 tablespoon olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 tablespoon, minced fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 400 grams canned diced tomatoes
- 250 milliliters low-sodium chicken broth
- 150 milliliters low-fat coconut milk
- 100 grams frozen peas
- 1 tablespoon lime juice
- 2 tablespoons, chopped fresh cilantro
- 1 teaspoon or to taste salt
- 0.5 teaspoon black pepper
Instructions
Begin by trimming the pork tenderloin of any remaining fat and cut into 2 cm cubes.
In a large non-stick pan or pot, heat the olive oil over medium heat.
Add the finely chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and ginger, cooking for another 2 minutes until fragrant.
Add the curry powder, ground cumin, and ground coriander to the onion mixture and stir for 1 minute to toast the spices.
Increase the heat to medium-high, add the pork cubes, and cook until they are browned on all sides, approximately 5-7 minutes.
Pour in the canned diced tomatoes and chicken broth, scraping any browned bits from the bottom of the pan for extra flavor.
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, stirring occasionally.
Stir in the low-fat coconut milk and peas, and continue to simmer uncovered for another 10 minutes until the pork is tender and the curry has thickened slightly.
Add salt and pepper to taste, then stir in the lime juice and chopped cilantro.
Serve the curry hot over steamed rice or with your favorite low-fat accompaniments.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 7360 mg | 320% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 23.8 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 3541 mg | 75% | |
*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.
