So, on one experimental feeling weekend, I was flipping through the latest issue of Clean Eating Magazine (http://www.cleaneatingmag.com/) and saw this recipe for a Pork and Carrot Curry. I had most of the ingredients on hand and gave a shot.
This recipe surprised me...it was really good. I thought the top ingredient would be curry powder, but the recipe uses different spices to make the flavor. I served it over brown rice and it might make it into the category of a repeat recipe in the Allan household. It was pretty easy to make, didn't take all that long, and we both liked it!
My poor beat up issue of Clean Eating..this bad boy has so many food smears on it..one thing I'm not is a tidy cook. The picture featured on the cover is the Pork and Carrot Curry
The Pork and Carrot Curry. Don't let my picture fool you into thinking it's not good. I take most of my blog pictures with my handy cell phone. I also realize I'm not the best photographer...usually my phone shadow is included in that picture and the recess lighting in my kitchen doesn't help! So, just trust me...it was pretty good!
Pork and Carrot Curry
(from Clean Eating Magazine)
1/2 cup non-fat Greek yogurt
3 T minced fresh ginger
3 cloves garlic
1 t ground coriander
1 t ground cumin
1 t paprika (I used smoked paprika)
1/2 t ground turmeric
1/2 t sea salt
1/4 t cayenne pepper
1 lb. pork tenderloin, trimmed of excess fat and cut into 1-inch cubes
1 T olive oil
1 yellow onion, halved and cut into thin wedges
1 can diced tomatoes, in their juices
10 oz. small fingerling potatoes, halved in length
3 carrots, trimmed, peeled, and cut into diagonal 1/4-inch thick slices
2 T coarsely chopped fresh cilantro leaves for garnish
1. In a medium bowl mix together the Greek yogurt and all the spices. Add the pork and toss to coat. Let sit at room temperature until you are ready to cook it, otherwise cover and marinade until you want to cook the pork or overnight if desired.
2. In a medium saute pan with a tight-fitting lid, heat the oil on low. Add the onion and cook, stirring constantly for about a minute. Then cover the pan and cook, stirring occasionally, for about 5 minutes.
3. Add the pork and marinade to pan. Stir in the tomatoes, potatoes, and carrots, plus 1/2 cup water.
4. Increase heat to medium, cover and simmer until pork is cooked through and the potatoes and carrots are fork-tender (~15-18 minutes).
5. Ladle into serving bowls and garnish with cilantro
I served this over brown rice. I didn't think ahead enough to marinade the pork overnight. I mixed the marinade and the pork sat in it as I prepared the veggies and other ingredients. I also went a little heavy on the carrots..maybe used 4 or 5.