Low Sodium Savory Pork Curry

Satisfy your cravings for bold flavors without compromising on health with this Low Sodium Savory Pork Curry. Crafted with tender pork shoulder, vibrant vegetables, and a medley of aromatic spices, this recipe delivers all the richness of traditional curry with a fraction of the sodium. Coconut milk and a splash of fresh lime juice create a velvety, tangy sauce, while the use of sweet potatoes and zucchini adds natural sweetness and texture. Perfectly simmered to achieve melt-in-your-mouth pork and infused with warming spices like turmeric, cumin, and coriander, this dish is a wholesome, hearty option for any dinner table. Pair it with brown rice or fluffy quinoa for a nutrient-packed, satisfying meal that proves low-sodium cooking can be both flavorful and indulgent.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:80 mins

Total Time:100 mins

Servings: 4

Ingredients

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 0.5 teaspoon red chili powder
• 1 can (14.5 oz) low-sodium canned diced tomatoes, drained
• 1 cup unsweetened coconut milk
• 1 cup low-sodium chicken broth
• 1 bell pepper, sliced
• 1 medium sweet potato, peeled and diced
• 1 medium zucchini, sliced
• 0.25 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 0.5 teaspoon black pepper

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium-high heat.

Step 2

Add the pork cubes in batches, browning them on all sides. Remove the pork and set aside.

Step 3

In the same pot, add the remaining tablespoon of coconut oil.

Step 4

Add the chopped onion, garlic, and ginger to the pot, sautéing until the onion becomes translucent, about 5 minutes.

Step 5

Stir in the coriander, cumin, turmeric, and red chili powder, cooking until fragrant, about 1 minute.

Step 6

Add the low-sodium canned diced tomatoes and cook for 2-3 minutes, using a spoon to scrape any browned bits from the bottom of the pot.

Step 7

Return the browned pork to the pot and pour in the coconut milk and low-sodium chicken broth.

Step 8

Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for 45 minutes to an hour, or until the pork is tender.

Step 9

Add the bell pepper, sweet potato, and zucchini, cooking until the vegetables are tender, about 15-20 minutes.

Step 10

Stir in the lime juice and season with black pepper to taste.

Step 11

Garnish the curry with fresh cilantro before serving.

Step 12

Serve hot with brown rice or quinoa for a complete meal.

Nutrition Facts

Serving size	(2265.8g)

Amount per serving	% Daily Value*
Calories	2387.8

Total Fat 172.1g	0%
Saturated Fat 75.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 476.3mg	0%
Sodium 701.1mg	0%
Total Carbohydrate 84.1g	0%
Dietary Fiber 19.9g	0%
Total Sugars 34.5g
Protein 138.1g	0%

Vitamin D 0IU	0%
Calcium 795.6mg	0%
Iron 17.6mg	0%
Potassium 4205.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.5%

Protein: 22.7%

Carbs: 13.8%