I’ve said it before, I’m not a fan of the information provided on Clean Eating Magazine, but I do love their recipes. I always end up making about 3-4 of their recipes from each issue that comes out. Sometimes they are a flop (because I often have to modify them to fit FODMAPs) and other times they are delicious. This one was definitely a hit, but most likely would have tasted even better had I not omitted the garlic and onion…..
Pork and Carrot Curry
(Source: Clean Eating Magazine)
( Serves 4 )
Ingredients
1/2 cup non-fat Greek yogurt
3 T minced fresh ginger (I used ground ginger powder)
3 cloves garlic (I omitted the garlic) **
1 t ground coriander
1 t ground cumin
1 t paprika (I used smoked paprika)
1/2 t ground turmeric
1/2 t sea salt
1/4 t cayenne pepper
1 lb. pork tenderloin, trimmed of excess fat and cut into 1-inch cubes
1 T olive oil (I used garlic extra virgin olive oil) **
1 yellow onion, halved and cut into thin wedges (I omitted the onion) **
1 can chopped tomatoes, in their juices
10 oz. small fingerling potatoes, halved in length
3 carrots, trimmed, peeled, and cut into diagonal 1/4-inch thick slices
2 T coarsely chopped fresh cilantro leaves for garnish
**NOTE: I used the following low FODMAPs modifications;
omit the garlic, use garlic-infused olive oil instead. Also, omit the onion.
Directions
- In a medium bowl mix together the Greek yogurt and all the spices. Add the pork and toss to coat. Let sit at room temperature until you are ready to cook it, otherwise cover and marinade until you want to cook the pork
(I let mine marinade over night.) - In a medium saute pan with a tight-fitting lid, heat the oil on low. Add the onion and cook, stirring constantly for about a minute. Then cover the pan and cook, stirring occasionally, for about 5 minutes.
- Add the pork and marinade to pan. Stir in the tomatoes, potatoes, and carrots, plus 1/2 cup water.
- Increase heat to medium, cover and simmer until pork is cooked through and the potatoes and carrots are fork-tender (~15-18 minutes).
- Ladle into serving bowls and garnish with cilantro (and top with more Greek yogurt if you want!).
I doubled the recipe so I could have some to give to my mom and dad. As you can see the end result is more like a stew, but I used a slotted spoon to strain the excess liquid.
I could eat this every single day of the week. The best part was that Nick actually enjoyed it too (and he claims to hates curry recipes). I did end up adding whole cloves of sauteed garlic to his bowl!
What you can’t see in the nutrition facts are all the antioxidants from the spices and the vegetables. I purposefully chose this recipe based on the antioxidant-packed spices (turmeric, ginger, garlic), tomatoes, carrots, and my ability to add more antioxidants by choosing dark purple potatoes instead of white.
Estimated Nutrition Facts
(1/4 of the dish)
