If you take a look in our fridge and pantry at any given time, you’re sure to see onions, garlic, rice, broth, an assortment of spices, carrots, and coconut milk. All of these ingredients are perfect for making a more Indian-inspired dish. Hence, why this Coconut Lentil Curry with Pork inspired by The Endless Meal and Jo Cooks is what I was craving this week.
It’s a very simple recipe that can be altered to accommodate your preferences (chicken instead of pork, etc). Would you prefer a vegetarian version? Simply replace the pork tenderloin with your desired amount of vegetables (such as cauliflower), or tofu. It is a recipe that I look forward to making again and again.
Coconut Lentil Curry with Pork Recipe
Ingredients
¼ cup Olive or Coconut Oil
1lb Pork Tenderloin, cut into small 1-inch pieces (Or vegetarian-friendly replacement)
2 tsp each (or to taste) Salt, Pepper, Chili Powder, Cumin, Coriander, Turmeric, Ginger, and Garam Masala
1 Medium Onion, chopped
6 Garlic Cloves, minced
1 Medium Carrot, chopped
1 Medium Jalapeno Pepper, chopped
2½ cups Low-Sodium Vegetable Broth
15 oz Coconut Milk
1½ cup Red Lentils
Cherry Tomatoes
Parsley and/or Cilantro, for garnish
Instructions
In a large pot, heat 2 Tbsps of olive or coconut oil over medium to medium-high heat. Season pork pieces with salt, pepper, and chili powder. Add the seasoned pork to the pot and sear until browned. Don’t rush this step! Take your time with browning, then remove it and set it aside.
Add the remaining 2 Tbsps of oil and heat. Followed by the garam masala, cumin, and coriander; stir. Add the onion, garlic, carrot, and jalapeno pepper. Stir well and cook for about 3 minutes until browned.
Add the lentils, meat, and vegetable broth, and stir well for a few minutes; bring to a boil. Taste and season with more salt and pepper if needed. Reduce the heat to low, cover, and simmer until the lentils are soft (about 30 minutes). Keep an eye on it and stir occasionally to ensure the lentils will not stick to the bottom. If it starts to look a bit dry, add a bit of water or broth, 1/2 a cup to 1 cup.
Once the curry is thicker and the lentils are soft, add the coconut milk, cherry tomatoes, spinach, and cilantro. Remove the pot from the heat.
Serve over rice and garnish with parsley. If you choose to add quite a bit of heat to the dish, you may serve it with a spoonful of plain yogurt on top to help balance it.
Enjoy!
Related:
Shrimp and Red Lentil Soup Recipe
