Pumpkin Pork Curry
The recipe Pumpkin Pork Curry is ready in approximately 2 hours and 30 minutes and is definitely a tremendous gluten free, dairy free, paleolithic, and primal option for lovers of Indian food. This main course has 1201 calories, 131g of protein, and 63g of fat per serving. This recipe serves 6. For $6.54 per serving, this recipe covers 62% of your daily requirements of vitamins and minerals. 13 people have made this recipe and would make it again. It is brought to you by Recipes Food and Cooking. Head to the store and pick up ginger, curry powder, fresh basil leaves, and a few other things to make it today. With a spoonacular score of 95%, this dish is amazing. Thai Pumpkin Curry with Pork, Easy Chicken and Pumpkin Curry {Pumpkin Week: Day 2}, and Pumpkin Curry are very similar to this recipe.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 120 minutes
Ingredients:
2 cans coconut milk
4 tablespoons good quality curry powder (Penzy's sweet yellow curry is wonderful)
12 fresh basil leaves
5-6 sprigs fresh cilantro
4 large cloves garlic
4 slices fresh or preserved ginger*
4 Tbs olive oil, divided.
1 large onion
2 unflavored pork tenderloins, cut into one inch cubes
1 medium whole pumpkin, peeled and cut into half inch chunks
salt and pepper to taste
1 bottle Thai yellow curry sauce
Equipment:
casserole dish
frying pan
Cooking instruction summary:
Finely mince garlic and ginger. Chop onion. Heat 2 TBS olive oil over medium heat. Add garlic and ginger and stir fry till aromatic and garlic is softening. Add onion, and cook until barely translucent. Transfer to large casserole pan. Add coconut milk, curry sauce, cilantro, basil, salt, pepper, and pumpkin. Bring to a boil, reduce heat, and simmer uncovered 1-2 hours or until pumpkin is barely tender. Meanwhile, in a large frying pan (can be the same pan in which garlic was cooked), add remaining oil and cubed pork. Sprinkle with curry powder and stir fry until meat is cooked on outside. Refrigerate until pumpkin is barely tender. Then add to pumpkin mixture, and simmer until pork is cooked through. If desired, sprinkle garam masala powder over the top about 5 minutes before serving.Serve over steamed rice, boiled potatoes, or eat as a stew. To preserve fresh ginger root, peel fresh ginger and slice into pieces about 1/4 inch thick. Place in a clean glass jar with a screw top lid, and cover the ginger with dry sherry. Store in the refrigerator. Keeps almost indefinitely. The sherry can be used in oriental recipes and can be replaced with fresh sherry as needed.
Step by step:
1. Finely mince garlic and ginger. Chop onion.
2. Heat 2 TBS olive oil over medium heat.
3. Add garlic and ginger and stir fry till aromatic and garlic is softening.
4. Add onion, and cook until barely translucent.
5. Transfer to large casserole pan.
6. Add coconut milk, curry sauce, cilantro, basil, salt, pepper, and pumpkin. Bring to a boil, reduce heat, and simmer uncovered 1-2 hours or until pumpkin is barely tender. Meanwhile, in a large frying pan (can be the same pan in which garlic was cooked), add remaining oil and cubed pork. Sprinkle with curry powder and stir fry until meat is cooked on outside. Refrigerate until pumpkin is barely tender. Then add to pumpkin mixture, and simmer until pork is cooked through. If desired, sprinkle garam masala powder over the top about 5 minutes before serving.
7. Serve over steamed rice, boiled potatoes, or eat as a stew. To preserve fresh ginger root, peel fresh ginger and slice into pieces about 1/4 inch thick.
8. Place in a clean glass jar with a screw top lid, and cover the ginger with dry sherry. Store in the refrigerator. Keeps almost indefinitely. The sherry can be used in oriental recipes and can be replaced with fresh sherry as needed.
Nutrition Information:
covered percent of daily need
