Thick, Rich, Dreamy

This curry will satisfy you fully- making you wonder why you ever ordered out in the first place

Shopping List:

CANNED GOODS:

2 cans of coconut milk

1 can of crushed tomatoes

1 cup of labna or greek yogurt

1 cup of almond butter

1/4 c sherry vinegar or white wine

SPICES:

1 T Mustard Seeds

1 T Cumin seeds

1 T smoked paprika

2 T curry powder

6 each curry leaves

1 T salt

2 t pepper

3 T soy sauce

1 T fish sauce

PROTEIN:

#3 pork loin

PRODUCE:

3 crowns of broccoli

1 Green + 1 red bell pepper

2 carrots

1 large onion

1 jalapeno

1 bunch of cilantro

2 limes

1 nob ginger

4 cloves garlic

TOOLS:

Large Pot

Large skillet

Hand Blender

Method:

The sauce is made in a large pot and slowly simmers while the meat and vegetables are prepped and cooked.

This dish would be great served with rice, cauliflower rice, or naan.

Sauce:

HEAT your pot slowly on low heat until warm

On medium heat ADD olive oil, spices, and onion. The goal here is to toast the spices and wilt down the onion. Once this has started, ADD in garlic and ginger. Continue to cook until fragrant.

DEGLAZE with sherry vinegar or white wine.

After you deglaze the hot pot with the vinegar or wine, let the liquid reduce down by about 3/4.

ADD canned tomatoes, coconut milk,

labna or yougurt, and almond butter.

POUR in soy sauce and fish sauce

STIR and give a preliminary TASTE test. Add more salt if desired

Meat and Veg

While the sauce is hanging out, creating a synergy of flavors:

PEEL and CHOP the carrots

CUT the broccoli into florets

DICE the bell peppers and jalapeno

CUBE the pork and toss in olive oil, 2 t curry powder, 2 t salt, and 2 t smoked paprika

SAUTE the broccoli and carrots on medium heat until tender

ADD the peppers and cook 2 minutes

While the vegetables are cooking

REMOVE the curry leaves with a slotted spoon

EMULSIFY with a hand blender

ADD vegetable to the blended sauce

Keep WARM on a low burner

COOK the pork in olive oil over medium heat.

Do not stir until the meat has white creeping up over the edges

The goal is to get a good sear on one side

Continue to cook the pork until tender and no longer pink in the middle.

About 10 minutes

If all the pork does not fit comfortably in the pan, cook in 2 batches

While the pork in cooking, CHOP the cilantro

ADD the pork and cilantro to the large pot. JUICE the limes

STIR and TASTE

ADD salt if needed

SERVE and ENJOY!

Pork Curry