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Wednesday, September 3, 2008

Curried Pork and Potatoes

My parents share the same love of curry that Dave and I do. They sent me this recipe which was excellent. Hope you all enjoy. Also, I say this to my friends and I live by it...make the recipe yours. If you don't like pork, change it to chicken. If you don't want the starch from potatoes, add carrots instead. I love mixing things up and making different versions of a recipe I have found or been given.

2 tablespoons vegetable oil
1 1/2 pounds of pork cut into cubes
2 teaspoons curry powder
1 clove garlic chopped
1 teaspoon grated ginger
1/8th teaspoon ground cumin
1 can Campbell's condensed French onion soup (to make it healthy, get the low sodium, low fat)
1 can diced tomatoes not drained (to make it healthy, use the no salt added canned tomatoes)
2 cups of cubed peeled potatoes
I added an onion cut into chunks

In skillet over med high heat in hot oil brown pork in batches. Move to a plate. Reduce heat to low and to hot drippings add curry powder, cumin, garlic, and ginger. Here I added the onion and sautéed a small time. Return pork to skillet and stir to coat meat. Stir in soup and tomatoes. Cover and cook for 35 minutes for a small cube size. Stir occasionally. Add potatoes and stir to coat and cook until taters are tender. Does not make much gravy so you might have to doctor it a tad

Turned out good

Dad