Sugar-Free Savory Pork Curry

Indulge in the bold and aromatic flavors of this Sugar-Free Savory Pork Curry, a wholesome dish that’s both satisfying and low on processed ingredients. Made with tender, cubed pork shoulder simmered in a luscious coconut milk base, this curry is layered with fragrant spices like curry powder, cumin, and coriander for a flavor-packed experience. It’s enriched with the natural sweetness of sautéed onions and fresh ginger, with a subtle kick from cayenne pepper. Loaded with vibrant vegetables like red bell peppers and zucchini, this comforting curry is perfect for a hearty yet balanced dinner. Garnished with fresh cilantro and served with a squeeze of zesty lime, it’s a must-try meal that’s ideal for those seeking a refined sugar-free option. Ready in just under an hour, this dish is perfect for meal prep or weeknight dinners, delivering four satisfying servings that are irresistibly rich and flavorful.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Pork shoulder, boneless and cubed
• 2 tablespoons Coconut oil
• 1 large Onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Cayenne pepper
• 2 tablespoons Tomato paste
• 400 milliliters Coconut milk
• 250 milliliters Vegetable broth
• 1 medium Red bell pepper, sliced
• 1 medium Zucchini, sliced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped
• 4 wedges Lime wedges, for serving

Directions

Step 1

Heat the coconut oil in a large pot over medium-high heat.

Step 2

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 4

Add the curry powder, ground cumin, ground coriander, and cayenne pepper, stirring well to coat the onions and release the spices' aromas for about 1 minute.

Step 5

Add the cubed pork to the pot and brown on all sides, approximately 5-7 minutes.

Step 6

Stir in the tomato paste, coconut milk, and vegetable broth, ensuring everything is well combined.

Step 7

Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes.

Step 8

After simmering, add the sliced red bell pepper and zucchini to the curry. Stir and continue to cook uncovered for another 10-15 minutes, or until the vegetables are tender and the pork is cooked through.

Step 9

Season with salt and black pepper to taste.

Step 10

Garnish with freshly chopped cilantro before serving.

Step 11

Serve the curry hot with lime wedges on the side.

Nutrition Facts

Serving size	(1743.2g)

Amount per serving	% Daily Value*
Calories	1944.9

Total Fat 133.3g	0%
Saturated Fat 59.3g	0%
Polyunsaturated Fat 1.2g
Cholesterol 350mg	0%
Sodium 7448.7mg	0%
Total Carbohydrate 94.7g	0%
Dietary Fiber 14.1g	0%
Total Sugars 51.8g
Protein 102.9g	0%

Vitamin D 0IU	0%
Calcium 260.1mg	0%
Iron 19.2mg	0%
Potassium 3662.1mg	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: 60.3%

Protein: 20.7%

Carbs: 19.0%