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Pork neck curry with red lentils and coconut milk
Pork neck simmered with onion, ginger, and curry powder, then thickened with red lentils and coconut milk. Serve with rice. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 1 hr 20 min
- Total time
- 1 hr 35 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Middle Eastern
Pork neck curry with red lentils is a thick, one-pot meal: simmer cubed pork neck with onion, ginger, and curry powder until tender, then add red lentils and coconut milk for the last 20 minutes. The lentils break down and thicken the sauce.
Ingredients
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Instructions
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Brown the pork
10 minPat the pork dry, cut it into roughly 2.5 cm cubes, and season with salt. Brown on all sides in the oil. Add the finely chopped onion, garlic, ginger, and curry powder and cook for 1 minute.
Simmer
50 minAdd the tomatoes and water, cover, and simmer for 50 minutes, until the pork is tender.
Add the lentils
20 minAdd the rinsed lentils and coconut milk and simmer for 20 minutes, stirring occasionally, until the lentils break down. Adjust the salt.
Serve
Serve with rice.
Tip: The fat in pork neck keeps it juicy as it simmers, making it better suited to curry than lean pork leg or loin.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 702 kcal
- Protein
- 39 g
- Carbohydrates
- 34 g
- of which sugars
- 3.8 g
- Fat
- 47 g
- of which saturates
- 26 g
- Fiber
- 6.3 g
- Salt
- 2.5 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Krkovička na kari s červenou šošovicou a kokosom
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