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Pork, Kumara And Lentil Curry

fast.cook's picture
Ingredients
  Whole piece pork neck 750 Gram
  Onions 300 Gram, sliced (2 Medium Sized)
  Mild curry paste 60 Milliliter (1/4 Cup)
  Canned tomatoes 800 Gram (2 Cans, 400 Gram Each)
  Kumara 500 Gram, chopped (1 Large Sized)
  Red lentils 100 Gram (1/4 Cup)
  Coconut milk 250 Milliliter (1 Cup)
  Spinach 500 Gram, trimmed
  Finely chopped fresh coriander 1 Tablespoon
Directions

Cut pork into 2cm cubes; cook in large heated oiled pan, in batches, until well browned.
Add onion and paste to same pan; cook, uncovered, until onion is soft.
Return pork to pan; stir in undrained crushed tomatoes.
Bring to boil; simmer, covered, for 1 1/2 hours, [can be prepared ahead to this point; refrigerate overnight or freeze] Meanwhile, cook kumara, uncovered, in medium heated oiled pan until just browned; add to pan with pork mixture, stir in lentils.
Bring to boil; simmer, uncovered, about 15 minutes or until kumara and lentils are tender and pork is cooked through, stirring occasionally.
Stir in milk, spinach and coriandercook, stirring until spinach is just wilted.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Pork
Interest: 
Quick

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