I just recently have been enjoying curry. I grew up in a traditional Southern home, so if we didn’t grow it, we didn’t eat it. When I started working at the Co-op five years ago, I began discovering new and different foods. I was always hesitant to try curry. I’m not a huge fan of spicy food. However, I found a whole new type of heat with yellow curry: warm. I love it!
3 tbsp. extra virgin olive oil
1/2 tsp. garlic powder, ground ginger, ground cardamom, chili powder, pepper
4 bone-less pork chops (I used all natural)
1 cup broccoli florets
1 bag stir fry mix (I used Cascadian Farm Chinese Stir-Fry)
1 tbsp. yellow curry powder
2 tbsp. white vinegar
2 cups gluten free chicken broth (I used Organic, free range)
Brown rice for serving
Start with a large skillet. Pour in the olive oil and mix in all the 1/2 tsp spices, and heat over medium-high heat. Cut the pork into bite size bits and cook in the skillet. I cooked half at a time. Cook the bits for 3 minutes. Set aside.
Pour the broth and vinegar into the skillet to deglaze, and use a wooden spoon to scrape up the browned bits. Add in the veggies and the cooked pork. Sprinkle in the curry and bring to a boil. Cover and simmer until the veggies are soft. Serve on top of brown rice.
It’s a pretty simple recipe. You could substitute tofu or chicken into this recipe easily. Also if you have a food co-op or store that sells herbs by the pound, it can be a pretty cheap recipe. I bought only the amounts I needed, and it cost $1.60!!
Hopefully it will warm up well for lunch tomorrow. I hope everyone is having a great week!