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Curried Pork And Sweet Potato Stew

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  Plain low fat yogurt 1 1⁄2 Cup (24 tbs)
  Maple syrup 1 Teaspoon
  Coconut extract 1⁄4 Teaspoon
  Olive oil 2 Teaspoon, divided
  Lean boneless pork loin 3⁄4 Pound, cut into 3/4-inch cubes
  Dark sesame oil 1⁄2 Teaspoon
  Peeled cubed sweet potato 4 Cup (64 tbs) (1 Inch)
  Diced onion 1 Cup (16 tbs)
  Diced red bell pepper 1 Cup (16 tbs)
  Diced green bell pepper 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), crushed
  Curry powder 1 Tablespoon
  Low salt canned chicken broth 1 1⁄2 Cup (24 tbs), canned
  No salt added tomato sauce 1⁄4 Cup (4 tbs)
  Bay leaf 1
  Cornstarch 1 Tablespoon
  Water 2 Tablespoon
  Lemon juice 1 Tablespoon
  Garam masala 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Hot cooked rice 2 Cup (32 tbs) (Cooked Without Salt / Fat)
  Chopped parsley 1 Tablespoon

Place a colander in a 2-quart glass measure or medium bowl.
Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges.
Spoon yogurt into colander.
Cover yogurt loosely with plastic wrap; refrigerate 12 hours.
Spoon yogurt cheese into a bowl; discard liquid.
Add maple syrup and 1/4 teaspoon coconut extract to yogurt cheese; stir well, and set aside.
Preheat oven to 350°.
Heat 1 teaspoon olive oil in a large ovenproof Dutch oven over medium-high heat until hot.
Add pork, browning well on all sides.
Remove pork from pan, and set aside.
Heat the remaining 1 teaspoon olive oil and the sesame oil in pan over medium-high heat until hot.
Add sweet potato and next 4 ingredients; saute 2 minutes.
Add curry powder; saute 3 minutes.
Return pork to pan, and stir in broth, tomato sauce, and bay leaf.
Bring to a boil; remove from heat, and cover.
Bake at 350° for 40 minutes.
Strain pork mixture through a colander into a bowl.
Discard bay leaf.
Return broth mixture to pan; set pork mixture aside.
Combine cornstarch and water in a bowl; stir well.
Add cornstarch mixture, lemon juice, garam masala, salt, and ground red pepper to pan; bring to a boil, and cook 1 minute, stirring constantly.
Add one-fourth of broth mixture to yogurt cheese mixture; stir constantly with a whisk.
Add yogurt cheese mixture to pan.
Return pork mixture to pan; cook over medium heat until heated (do not boil).
Remove from heat; stir in 1/4 teaspoon coconut extract.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2223 Calories from Fat 399

% Daily Value*

Total Fat 45 g68.9%

Saturated Fat 13.5 g67.4%

Trans Fat 0 g

Cholesterol 221 mg73.7%

Sodium 1538.3 mg64.1%

Total Carbohydrates 330 g110.1%

Dietary Fiber 34.7 g138.7%

Sugars 72.9 g

Protein 126 g251.6%

Vitamin A 1854.9% Vitamin C 615.1%

Calcium 113.2% Iron 119.5%

*Based on a 2000 Calorie diet

Curried Pork And Sweet Potato Stew Recipe