Sunday, March 7, 2021
March 7, 2021

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Curry powder adds flavor to easy dinner


This curry takes less than 10 minutes to make. Using frozen chopped onions and prepared minced garlic cuts down the preparation time. Coconut milk adds a creamy texture.

Microwaveable brown rice is used in the Rice and Scallions recipe, making this a very quick and easy Indian-inspired dinner.

The curry powder sold in supermarkets is a blend of about 15 herbs, spices and seeds. This type of powder loses its flavor quickly. If you have curry powder that is more than six months old, buy a new one. It will add more flavor to the dish.

Helpful Hints:

• Boneless pork chops can be used instead of tenderloin. Cut them into small pieces.

• Crushed garlic cloves can be used instead of 2 teaspoons minced garlic.

• Chopped sweet onion can be used instead of frozen chopped onion.

Coconut Pork Curry

Yield 2 servings. Recipe by Linda Gassenheimer

2 teaspoons canola oil

3/4 pound pork tenderloin, cut into 1 inch cubes

1 cup frozen chopped onion

2 teaspoons minced garlic

1 tablespoon mild curry powder

1/2 teaspoon ground turmeric

1 cup reduced-sodium canned diced tomatoes

1/2 cup light coconut milk

Salt and freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add pork and brown on all sides about 2 minutes. Add onion, garlic, curry powder and turmeric. Saute 1 minute, mixing the spices together. Add the tomatoes with their juice. Stir to combine all ingredients. Cook 2 minutes. Add coconut milk and salt and pepper to taste. Serve over the rice.

Per serving: 334 calories (33% from fat), 12.4 g fat (4.7 g saturated,4.5 g monounsaturated), 108 mg cholesterol, 39.1 g protein, 17.3 g carbohydrates, 5.7 g fiber, 120 mg sodium.

Rice and Scallions

Yield 2 servings. Recipe by Linda Gassenheimer

1 package microwaveable brown rice to make 1 1/2 cups

2 teaspoons canola oil

2 scallions, sliced 1/2 cup

Salt and fresh ground black pepper

Cook rice in microwave according to package instructions. Measure 11/2-cups in a bowl. Add canola oil and half the scallions. Salt and pepper to taste. Spoon curry on top of the rice and sprinkle with remaining scallions.


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