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Curried Vegetables with Pork

6 thinly-sliced lean pork cutlets
2 teaspoons vegetable oil
2 onions -- finely chopped
1 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
2 packages frozen cauliflower - (10 oz ea) -- thawed, drained
2 cans chickpeas - (14 to 16 oz ea) -- rinsed, drained
1 box frozen green peas - (10 oz) -- thawed
1/2 cup water
1/3 cup raisins
3 tablespoons chopped fresh cilantro or parsley

Coat a large nonstick skillet with nonstick cooking spray. Place over medium-high heat and add as many pork cutlets as can fit in one layer. Cook 1 to 2 minutes on each side, or until browned. Remove pork from the skillet and keep warm. Repeat with remaining pork.

Add oil, onions, curry powder, salt, and black pepper to the skillet. Sauté 4 minutes, or until onion is soft. Add cauliflower, chickpeas, green peas, and water. Cook until the mixture comes to a boil, stirring well. Boil 3 minutes, or until most of the liquid evaporates, stirring occasionally.

Add raisins, cilantro, and pork to the pan. Reduce heat to low, cover and simmer 2 minutes, or until pork is no longer pink in the center. Serve immediately.

This recipe yields 6 servings.

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