Indian Lentil Curry With Pork
In this amazing recipe, we are taking some red lentils and pork tenderloin and turning them into an incredibly delicious spicy Indian lentil curry! It’s a super tasty dish bursting with flavor thanks to a combination of a few traditional Indian spices like garam masala and cumin along with the addition of some chili powder and jalapeno! So this is not a classic Indian dish like Tandoori Chicken or Lamb Korma. It’s my take on a lentil curry without any turmeric or ginger that is sure to impress your palate and fill your belly! Not to mention, this Indian lentil curry is as healthy and easy to make, as it is tasty! Lentils are a versatile, filling, and nutritious ingredient that provide protein, fiber, vitamins, and minerals. And pork tenderloin adds even more lean protein to the dish on top of that! This is a healthy gluten-free meal you will feel good about feeding your loved ones. Plus, you can whip this recipe together with very little prep in less than an hour! Just get some rice steaming as the lentils are cooking and this is one easy peasy dinner! And if you really want to make your family happy, finish the meal off with a yummy Mango Lassi!
Pork – You’ll need a pork tenderloin that is cut up into pieces. I don’t recommend using other cuts of pork because they need to cook for a longer amount of time. Olive Oil – I used olive oil, but vegetable oil is another option. You can even use coconut oil. Just keep in mind that it will add some coconut flavor to the dish. Onion – I like to use brown onions in curry. Yet, any type of onion you have on hand will do the trick. Garlic – Fresh minced garlic cloves are the best choice. Store-bought already minced garlic is not as strong in flavor and can sometimes have an odd taste due to preservatives. Carrots – Add a bit of sweetness and texture to the dish. Jalapeno – Makes the dish spicy! I suggest removing the seeds unless you enjoy really hot food. But if you don’t like spice at all, you can just omit this ingredient. Garam Masala – It’s a mix of Indian spices that can be found in almost any market or you can make some homemade garam masala. Ground Cumin – An earthy warm spice that is quite popular in Indian cuisine. Black Pepper – Simple ground black pepper is a staple in Indian cooking. Salt – Used to season the pork and boost the flavor of the curry. Chili Powder – Adds just a bit more flavor and spice to the dish. Red Lentils – These are a type of quick-cooking lentils that are made from yellow lentils that have been hulled and split. When cooked red lentils become very creamy and almost like a puree. Vegetable Broth – I always use low-sodium broth to control the level of added salt. You can also use water, but you may need to season your curry more at the end. Parsley – Fresh parsley is used to garnish the dish. Freshly chopped cilantro is another popular herb used in Indian cooking.
This curry recipe requires very little effort and no special cooking skills! If you follow my easy instructions you’ll have dinner on the table in no time. This is a one-pot recipe, but you don’t want to just toss everything into the pot! It’s important to first get a good sear on the pork to add some flavor. To begin, season the chunks of pork with salt, black pepper, and chili powder. Next, heat 2 tablespoons of olive oil over medium-high heat in a large pot or Dutch oven. Now, add the pork to the hot oil in a single layer and sear it until it’s evenly browned on all sides. But you mustn’t crowd the pot, so you may need to cook the pork in batches. Then transfer the pork to a plate and set it aside for a later step. After you’ve browned the pork and removed it from the Dutch oven, add another 2 tablespoons of oil to the pot. Then stir the garam masala and ground cumin into the oil. Next, add the onion, garlic, carrots, and jalapeno and cook them together with the spices for about 2 to 3 minutes until browned. Now, let’s get the curry really going! Add the lentils and vegetable broth to the pot and stir them together well with the veggies and spices. Next, put the pork back into the pot and stir once more. Then cover the pot with a lid and turn the heat down to a simmer. Now, let the mixture cook for about 30 minutes, stirring it occasionally. When the curry is ready the lentils should be tender. However, you may need to add a bit more broth or water to reach your desired consistency. Once the Indian lentil curry is done, taste it one more time and add more salt if needed. Now, garnish it with some chopped fresh parsley. Then serve it with steamed basmati rice and some homemade naan or roti if you like!
Storage
Leftover Indian lentil curry will keep in the fridge for up to 5 days in an airtight container. Just pop it in the microwave for about 4 minutes on medium power to heat it back up. You can also reheat the curry in a saucepan on the stovetop. You can also store the curry in the freezer for up to 3 months in an airtight container or sealed freezer bag. Then when you’re ready, just let it thaw out overnight in the fridge before reheating it the next day.
Other Delicious Curry Recipes To Try
Lamb Korma Balti Chicken Chicken Korma Butter Chicken Instant Pot Chicken Tikka Masala
