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Pork Curry Stew


Makes 6 servings


2 tablespoons olive oil
2 teaspoons chopped garlic
2 tablespoons mild curry powder
1/2 cup chopped onion
1-1/2 teaspoons ground black pepper
1-1/2 pounds pork loin, trimmed, boned and cut into 1-1/4-inch cubes
4 cups peeled and diced sweet potatoes or yams
2 bags (12 ounces each) cauliflower florets
1 can (14 ounces) low sodium green lentils or black-eyed peas
1 cup freshly chopped parsley


  1. Heat 2 tablespoons olive oil in stock pot, over low heat. Add chopped garlic, curry, onion, and pepper and stir.
  2. Add pork and brown lightly for 5 minutes over medium-high heat stirring often. Add 1 cup of water and stir.
  3. Add sweet potatoes or yams, and extra water if needed to cover ingredients. Cook and stir over medium-high heat 5 minutes.
  4. Add cauliflower, stirring lightly and cook 5 minutes.
  5. Add lentils or peas, and if needed, enough water to make a stew. Cook and stir over medium-high heat 5 minutes, until vegetables are tender. Add parsley and stir. Serve in bowls.

Nutritional Information

Serving Size: 1/6 of total recipe
Sodium 183 mg
Protein 31 g
Fiber 11 g
Carbohydrate 30 g
Cholesterol 71 mg
Saturated Fat 3 g
Total Fat 13 g
Calories from Fat 32 %
Calories 377

Dietary Exchange

Meat 3
Vegetable 1
Starch 1
Fat 1

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