The pork and carrot curry recipe in the January/February issue of Clean Eating Magazine caught my eye as something that we had to try. I had planned to make it for dinner on Friday night; but by the time I drove home in the sleet, I was not in the mood to cook. I gathered the spices, prepared the pork and stuck it in the fridge to marinate until Saturday night. The only change to the recipe itself that I made was that I used smoked paprika instead of plain paprika. The curry was so flavorful. It was spicy without being hot. It was absolutely perfect for a cold, snowy night.
The recipe said that it served four. I planned to measure my portion; but David and Connor have large appetites and I was concerned that we wouldn't have enough for everyone to be satisfied. I thought some basmati rice would make a great addition to the curry so we served it with the curry along with naan on the side. With the addition of the rice and the naan, it was plenty for the three of us. I was actually able to save about one serving (1 1/2 cups) and I know it will make a delicious left over lunch. The magazine lists the calorie count for the curry as 289 for the 1 1/2 cup serving. I had 1/4 cup of basmati rice which came in at about 160 calories. If you are counting Weight Watchers points, I got a total of 11 points plus - 7 for the curry and 4 for the rice. I didn't have any naan and I am satisfied. I'm not hungry nor am I miserably stuffed. We will definitely be having this one again.
Pork and Carrot Curry
Adapted from Clean Eating Magazine January/February Edition
1/2 cup Greek yogurt
3 Tbsp. minced fresh ginger
3 cloves garlic, minced
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. smoked paprika
1/2 tsp. ground turmeric
1/2 tsp. sea salt
1/4 tsp. ground cayenne pepper
1 lb. pork tenderloin, trimmed of visible fat and cut into 1 inch cubes
1 tbsp. olive oil
1 yellow onion, halved and cut into thin wedges
14 1/2 oz. chopped tomatoes and their juices
10 oz. small fingerling potatoes, scrubbed well and halved lengthwise
3 carrots, peeled and cut into sticks
chopped fresh cilantro, for garnish
Combine yogurt with ginger, garlic, coriander, cumin, smoked paprika, turmeric, salt and ground cayenne pepper. Mix well. Add pork cubes and stir to combine. Cover and place the coated pork in the refrigerator and marinate overnight. When ready to cook, pull pork from the fridge and let sit at room temperature while you prepare the other ingredients.
In a large pan with a tight fitting lid, heat oil on low. Add onion and saute, stirring constantly for one minute. Cover and cook, stirring occasionally, until the onion is soft but not brown, about 5 minutes.
Add pork and all of the marinade to the pan. Stir in tomatoes with their juices, 1/2 cup water, potatoes and carrots. Increase heat to medium, cover and simmer until pork is cooked through and potatoes and carrots are tender. Garnish with cilantro and serve immediately.
I hope you get a chance to try this. I am already looking forward to making it again.