Curry in my tummy is never bad. In fact, I think, if I could get away with it I would eat curry almost every night. If you haven’t guessed already my favourite takeaway is a curry. A selection of spices and herbs in a creamy tomato sauce that covers my chosen meat is always well received by moi!
In recent years instead of visiting a takeaway I have loved making my own homemade curries. Everything in the curry is made from scratch. I love to experiment with flavours and texture. Plus how to cook my food really interests me. Pork is a meat that in recent years I decided not to include as much in our diets.
After speaking with a nutritionist recently I have discovered that pork may not be as bad as I have been made to believe. That’s why I have started to put this delicious meat back into diet. It’s also a great meat to eat in a curry and my little family really enjoyed this masala. It’s one dish we will definitely be eating again.
- Sharp knife
- Chopping board
- Large Saucepan
- Pork x 500g
- Leek x 1
- Butternut squash x 1 small
- Carrots x 1 large
- Red pepper x 1
- Garam masala x 2 tsps
- Dried oregano x 1 tsp
- Coconut cream x 200mls
- Chicken stock or bone broth x 500ml
- Salt and pepper to taste
- Coriander x 1 handful
- Rice x 300g
- Preheat the oven to 160°C or gas mark 3.
- Remove the tops and the bottoms from the leek and cut into 1/2 centimetre pieces.
- Peel the butternut squash and cut it into 2 centimetre pieces.
- Now peel the carrots.
- Cut the carrot length ways and quarter them length ways again.
- Then cut into 1 centimetre pieces.
- Slice the top from the red pepper and remove the core and the stalk.
- Now slice and dice the red pepper.
- If not chopped already, cut the pork into 1 inch pieces.
- Put the saucepan onto a high heat and add oil to the base.
- Make sure the base is covered in the oil.
- Leave the pan to heat up.
- Once the pan is hot, add the pork and cook until it is a golden brown colour.
- Remove the cooked pork from the bottom of the pan and put it onto the plate.
- Add in the spring leek to the pan and fry until they start to soften.
- When it begins to soften add in the butternut squash, red pepper and carrots.
- Fry for a further 2 minutes just to let the heat penetrate these vegetables.
- Sprinkle over the garam masala and the dried oregano and fry for a further minute.
- Pour over the coconut cream and the stock or broth and bring the ingredients to the boil.
- Once boiling, reduce the heat and add in the cooked pork.
- Leave to simmer until the oven is preheated.
- Add in salt and pepper to your taste.
- Put the lid on the saucepan or a piece of tinfoil and put it into the oven.
- Cook for two hours.
- Finally cook the rice as per the packet instructions before the end of the cooking time on the curry.
- Chop the coriander.
- Once the curry is cooked remove it from the oven and take off the lid.
- Add the coriander to the dish.
- Let it wilt down.
- Then serve with the rice and enjoy.
Oven Baked Pork Masala Curry was a delicious dish that I’m pleased to say we all enjoyed. My husband Howard and son Ted love pork so I knew when I served this dish they wouldn’t turn their noses up at it. It was a creamy, sweet and spicy dish. It would be a yummy dinner to serve at a party as well. You can make double of this meal and freeze it for another occasion. All the ingredients, apart from the rice, are freezable. However you decide to eat this dinner, as always, please enjoy. Thank you xxx