|Vegetable Curry With Pork|
Happy Autumn Everyone! Are you in the mood for a healthy, versatile dish that’s perfect for the change in seasons? Why not whip up some curry this week!
I love this recipe for several reasons. First – it’s delicious! Curry is not something we usually serve in our household, so it’s always a delight to serve this wonderful meal.
Second, it’s versatile! These ingredients are easily adaptable to your family’s needs. You can go vegetarian by replacing the pork with extra vegetables and perhaps some tofu. You can also customize the recipe with the protein of your choice! We used pork because we’re watching our budget, but we’ve also made the recipe with lamb and it’s absolutely divine!
Finally, you can season the recipe according to your tastes. I’m a tad mild-mannered when it comes to food, but you spicy lads and lasses can turn up the heat if that floats your boat!
The final dish is delicious as is, but is also wonderful served over either basmati or brown rice!
2 Pounds Pork, Cubed
2 Large Brown Onions, Chopped
2 Rutabagas or Turnips, Cubed
2 Cups Carrots, Chopped
3 Medium Zucchini, Thickly Sliced
3 Medium Yellow Squash, Thinly Sliced
3 Cups Water
1 Package Golden Curry Sauce Mix, Mild
4 Tablespoons Olive Oil
1 Tablespoon Ground Garlic
2-3 Teaspoons Black Pepper
1. In a large work, lightly sauté the carrots, onions, and rutabagas in 3 tablespoons of olive oil until the onions start to soften. Remove the vegetables from the pan and set aside, leaving any excess liquid in the pan.
|Step 1: Lightly Saute The Vegetables|
2. In the same wok, coat the pork with the remaining tablespoon of olive oil and pan juices. Season with black pepper and garlic. Cook until just brown.
|Step 2: Add The Pork|
3. Combine the cooked vegetables with the pork. Add 3 cups of water and the curry paste. Bring the water to a boil, making sure that the curry paste dissolves. Simmer until the liquid thickens.
4. When half of the liquid has evaporated and the sauce has started to thicken, add the squash.
|Step 4: Add The Squash|
5. Simmer until the squash softens and the sauce thickens.
|Steps 5 & 6: Simmer & Thicken|
6. Optional – Sauce Thickening Trick: If the sauce does not thicken sufficiently by the time the squash is soft, get a small bowl and combine 2 tablespoons of cornstarch with enough warm water to dissolve it into a thick, milky white liquid. Pour the liquid over the curry and stir thoroughly. Simmer for 5 more minutes, then remove from the heat.
Serve the curry as is or serve it over rice!
|Yum – A Delicious Autumn Dish (but we serve it year round!)|
Now, if you are looking for more fabulous recipes to try – or have a recipe of your own you’d like to share – then join me at the following sites for more culinary inspiration!
Note: The links will activate as the current week’s recipe links are posted at each site!
Homemaker Monday at 11th Heaven’s Homemaking Haven
Just Something I Whipped Up at The Girl Creative Party
Monday Mania at The Healthy Home Economist
Tempt My Tummy Tuesdays at Blessed With Grace
What’s Cooking Wednesday at The King’s Court IV
Crafty Soiree #5 at Yesterday On Tuesday
Creative Share Blog Hop at Trendy Treehouse
Feature Yourself Friday at Fingerprints On The Fridge
DIY Living Showcase (DIY Seasons) at The DIY Club
Whole Foods For The Holidays: Soups at GNOWFGLINS