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Indian Curry Spiced Pork Tenderloin Stew with Cauliflower and Peas
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Dutch Oven
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound pork tenderloin, cut into 1-inch pieces
  • 1 medium head cauliflower, cut into florets
  • 1 cup frozen peas
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 2 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook for 3 minutes until the onion softens.
  • Add the pork pieces and cook for 5 minutes, stirring occasionally, until the meat is lightly browned on all sides.
  • Stir in the curry powder and cumin and cook for 1 minute until fragrant.
  • Pour in the chicken broth and add the cauliflower florets. Bring the mixture to a simmer.
  • Cover and cook for 15 minutes until the cauliflower is tender and the pork is cooked through.
  • Stir in the frozen peas and cook uncovered for 3 minutes. Season with salt and pepper to taste.
  • Remove from heat and sprinkle with chopped cilantro before serving.

Notes

Mashing a few cauliflower pieces at the end creates a thicker broth without extra ingredients. If you prefer milder heat, reduce the curry powder to one tablespoon. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: Indian
Equipment: Dutch Oven, Knife, Cutting Board