Vegetable & Pork Coconut Curry
I love my curry spicy, so I included a pinch of chili flakes to give it a bit of a kick’but leave it out if you aren’t a fan of heat. The beauty of a curry dish is that it’s versatile and will work with just about any meat or vegetables you have available.
Best Health magazine, October 2014; Image by Jodi Pudge
Units: Metric US Imperial
Instructions To a large pot, add olive oil, onion, ginger and garlic; simmer on medium-low heat for five minutes, stirring occasionally. Stir in cumin, chili powder, paprika, coriander and turmeric. Add diced tomatoes, coconut milk, water, eggplant, yellow pepper, zucchini and mushrooms; simmer, covered, for another five minutes. Stir in pork tenderloin and simmer until pork is cooked through, about five minutes. Stir in spinach, cilantro, lemon juice, and salt and pepper to taste. Serve with brown basmati rice if desired.
Per serving: 296 calories, 28 g protein, 16 g fat (7 g saturated fat), 12 g carbohydrates, 4 g fibre, 3 g sugars, 73 mg cholesterol, 141 mg sodium