Recipe: Pork and Chickpea Curry

I have been MIA lately. At least blog wise. I have been working (and LOVING my job), getting my Food Safety Certification, and trying some new recipes. I’ve got three to add to my blog. So over this weekend, I’ll get all of them posted.

Today’s recipe is one that I threw together a couple of weeks ago. In an effort to not buy anything for this meal, I used only what we had in the fridge, freezer, and pantry. I think it was quite successful. I also apologize in advance for the lack of measurements (and organization). This dish really was just thrown together.

Pork and Chickpea Curry

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Pork and Chickpea Curry

 

Ingredients:

  • Pork tenderloin, cut into 1 inch cubes
  • Onion, cut into large dice
  • Peppers (any colour), roughly chopped
  • Celery, roughly chopped
  • Garlic, minced
  • Mushrooms, quartered
  • 1 can chickpeas, rinsed and drained
  • 1 can diced tomatoes (including juice)
  • chili powder
  • curry powder
  • cumin
  • vegetable oil
  • flour
  • whipping cream (you could totally use coconut milk if you have it)
  • salt and pepper

Directions:

  1. Put your pork cubes in a bowl and sprinkle with chili powder, minced garlic, cumin, salt and pepper. Set aside for about 20 minutes.
  2. In a pan, heat some vegetable oil over medium-high heat. While the oil is heating, sprinkle some flour of the meat and toss to coat. Fry the pork cubes in small batches to get a kind of crispy coating. Place fried pork on paper towel and set aside.
  3. Drain off most of the oil used for frying the pork, and in the same pan, sautee the onions, peppers and celery until they are slightly soft. Add in the mushrooms and garlic and sautee a couple more minutes.
  4. Add some chili powder, curry powder and cumin (to taste) to the veggies and stir to combine. Cook for approximately 1 minute.
  5. Pour the tomatoes and drained chickpeas into the pan. Stir, bring to a boil, and allow to simmer. You want to reduce the liquid in the pan by about 1/3. At this point, add your pork back to the pan and season with a bit of salt and pepper.
  6. Continue simmering until the liquid has reduced a bit more (you want it to be about 1/2 of what you originally started with). Add the whipping cream, stir, and adjust your seasonings if needed. Serve over steamed rice.
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Dinner is served!

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