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Robust and rich enough to be a stew, this Curried Pork Soup was a delicious addition to a recent potluck lunchtime gathering of lovely, like-minded ladies.

CURRIED PORK SOUP – FAYETTEVILLE PILATES AND BARRE

curried pork soup2 pounds pork tenderloin, cut into 1-inch cubes

salt and freshly ground black pepper to taste

3 tablespoons vegetable oil, divided

1 1/2 cups sliced celery

1 onion, chopped

1 yellow or red bell pepper, chopped

3 jalapeños, seeded and minced

1 1/2 tablespoons minced garlic

6 cups chicken broth

2 medium sweet potatoes, peeled and chopped

1 (15.5 ounce) can black beans, rinsed and drained

1 (13.5 ounce) can coconut milk

1 tablespoon curry powder

1 tablespoon red curry paste

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

fresh cilantro to garnish

Sprinkle pork with salt and pepper. In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add half of pork, and cook for 5 to 6 minutes or until pork is browned. Remove from the pan and keep warm.

Heat remaining 1 tablespoon of oil over medium heat. Add celery, onion, bell pepper, jalapeños and garlic. Cook, stirring frequently, until vegetables are tender. Add broth, sweet potatoes, black beans, coconut milk, curry powder, curry paste, salt and cinnamon, and pork, bring to a boil, reduce heat, and simmer for 20 minutes or until potatoes are tender. Serve and garnish with cilantro.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate September/October 2014

www.celebratemag.com/

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