Some of my favorite cookbooks are Cooking Light Annual Recipes, this recipe struck my eye out of the 2004 edition. As a child my mother cooked a lot with curry and to be honest it burned me out on it. Mr.Picky likes it so I thought I should give it a try and cook a curry dish.
This dish was great and easy. Allow yourself at least an hour to cook though. The only thing I would do differently is add some more spice for a fuller flavor. I have adjusted the recipe to what I would do next time. We served our curried pork over white rice with seasoned roasted cauliflower.
- 1 1/2 cup onion, finely chopped
- 1 cup green pepper, chopped
- 1 1/2 cup sliced mushrooms
- 1/4 cup flour
- 2 tsp curry powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 lb. boneless pork loin, cut into 1/2″ cubes
- 1 (14.5 oz.) can no salt added diced tomatoes, undrained
Preheat oven to 350 degrees.
In a large nonstick skillet lightly sprayed with cooking spray or olive oil saute onions and peppers over medium heat for about 3 minutes.
Add in mushrooms and cook another 2 minutes.
Place vegetables in a 11 x 7″ baking dish that has been lightly greased.
Combine flour, curry powder,salt, and pepper in a bowl. Add pork and toss to coat.
In the same pan you used for vegetables, spray again with oil. Over medium high heat add pork mixture and cook about 5 minutes until pork has browned on each side.
Pour pork mixture over vegetables in baking dish. Now pour the can of tomatoes over the whole dish.
Cover and bake at 350 degrees for 1 hour or until tender.
Serve over rice.