Low Sodium Savory Pork Curry
Indulge in the rich and fragrant flavors of Low Sodium Savory Pork Curry, a hearty dish that’s perfect for creating a comforting meal without compromising on health. This recipe features tender pork shoulder cubes slow-simmered in an aromatic blend of spices like coriander, cumin, turmeric, and red chili powder, beautifully balanced with creamy coconut milk and low-sodium chicken broth. Packed with vibrant vegetables like bell peppers, sweet potato, and zucchini, it's both nutritious and satisfying. Finished with a splash of fresh lime juice and garnished with cilantro, this curry boasts layers of flavor that will tantalize your taste buds. Ideal for those seeking a low-sodium dinner option, pair it with brown rice or quinoa for a wholesome, restaurant-quality experience that’s easy to make at home.
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Recipe Information
Ingredients
- 1.5 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.5 teaspoon red chili powder
- 1 can (14.5 oz) low-sodium canned diced tomatoes, drained
- 1 cup unsweetened coconut milk
- 1 cup low-sodium chicken broth
- 1 bell pepper, sliced
- 1 medium sweet potato, peeled and diced
- 1 medium zucchini, sliced
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium-high heat.
Add the pork cubes in batches, browning them on all sides. Remove the pork and set aside.
In the same pot, add the remaining tablespoon of coconut oil.
Add the chopped onion, garlic, and ginger to the pot, sautéing until the onion becomes translucent, about 5 minutes.
Stir in the coriander, cumin, turmeric, and red chili powder, cooking until fragrant, about 1 minute.
Add the low-sodium canned diced tomatoes and cook for 2-3 minutes, using a spoon to scrape any browned bits from the bottom of the pot.
Return the browned pork to the pot and pour in the coconut milk and low-sodium chicken broth.
Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for 45 minutes to an hour, or until the pork is tender.
Add the bell pepper, sweet potato, and zucchini, cooking until the vegetables are tender, about 15-20 minutes.
Stir in the lime juice and season with black pepper to taste.
Garnish the curry with fresh cilantro before serving.
Serve hot with brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.1 g | 221% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 701 mg | 30% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 34.5 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 796 mg | 61% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4205 mg | 89% | |
*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.
