Sugar-Free Savory Pork Curry
Indulge in the bold and aromatic flavors of this Sugar-Free Savory Pork Curry, a wholesome dish designed for those craving a satisfying, flavorful meal without added sugar. Perfectly browned pork shoulder is simmered in a rich blend of coconut milk, zesty tomato paste, and fragrant spices like curry powder, cumin, and coriander, creating a velvety curry base that’s layered with complexity. Fresh vegetables, including red bell pepper and zucchini, add a delightful texture and vibrant color to this hearty dish. Finished with a sprinkle of fresh cilantro and a squeeze of lime for a burst of freshness, this sugar-free recipe is both comforting and healthy, making it ideal for family dinners or meal prepping. Ready in just an hour and packed with nutrients, this savory pork curry is a must-try for lovers of guilt-free indulgence.
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Recipe Information
Ingredients
- 500 grams Pork shoulder, boneless and cubed
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Tomato paste
- 400 milliliters Coconut milk
- 250 milliliters Vegetable broth
- 1 medium Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 4 wedges Lime wedges, for serving
Instructions
Heat the coconut oil in a large pot over medium-high heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, and cayenne pepper, stirring well to coat the onions and release the spices' aromas for about 1 minute.
Add the cubed pork to the pot and brown on all sides, approximately 5-7 minutes.
Stir in the tomato paste, coconut milk, and vegetable broth, ensuring everything is well combined.
Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes.
After simmering, add the sliced red bell pepper and zucchini to the curry. Stir and continue to cook uncovered for another 10-15 minutes, or until the vegetables are tender and the pork is cooked through.
Season with salt and black pepper to taste.
Garnish with freshly chopped cilantro before serving.
Serve the curry hot with lime wedges on the side.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 7449 mg | 324% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 51.8 g | ||
| Protein | 102.9 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3662 mg | 78% | |
*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.
