Pork Curry in a Hurry
Craving a hearty meal in record time? Look no further than "Pork Curry in a Hurry," a vibrant and flavor-packed dish perfect for busy weeknights. This quick and easy curry combines tender pork loin with aromatic spices like cumin, coriander, turmeric, and curry powder, all simmered in a luscious blend of crushed tomatoes and coconut milk for a creamy, comforting finish. With just 10 minutes of prep and 20 minutes of cook time, this one-pan wonder is ready in under 30 minutes! Fresh cilantro and a squeeze of lime add refreshing brightness, while optional basmati rice makes it a complete, satisfying meal. Whether you're an experienced home chef or a curry newbie, this recipe is a delicious way to bring bold, Indian-inspired flavors to the table.
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Recipe Information
Ingredients
- 500 grams Pork loin or tenderloin
- 2 tablespoons Vegetable oil
- 1 medium Yellow onion, finely chopped
- 3 whole Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Curry powder
- 400 grams Crushed tomatoes
- 200 milliliters Coconut milk
- 100 milliliters Chicken or vegetable stock
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Freshly cracked black pepper
- 1 whole Lime, sliced into wedges (for serving)
- 4 cups Cooked basmati rice (optional, for serving)
Instructions
Trim any excess fat from the pork and slice into bite-sized pieces.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and ginger, and cook for an additional 1 minute until fragrant.
Stir in the cumin, coriander, turmeric, and curry powder. Cook the spices for about 30 seconds to release their aromas.
Add the pork pieces to the skillet, stirring to coat them evenly with the spices. Sear the pork for 3-4 minutes until lightly browned on all sides.
Pour in the crushed tomatoes, coconut milk, and chicken or vegetable stock. Stir to combine and bring the mixture to a gentle simmer.
Season the curry with salt and black pepper. Cover and cook for 10 minutes, stirring occasionally, until the pork is tender and cooked through.
Remove the lid and let the curry simmer for another 2-3 minutes to slightly thicken the sauce.
Sprinkle the chopped cilantro over the curry, reserving a little for garnish if desired.
Serve hot over cooked basmati rice, if desired, with lime wedges on the side.
Nutrition Facts
Calories |
2796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.2 g | 130% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 5159 mg | 224% | |
| Total Carbohydrate | 302.0 g | 110% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 31.9 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3840 mg | 82% | |
*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.
