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Curried Pork and Fruit

4 Servings

This curry has a mild spice level which is accented nicely with the fruit and works perfectly with the pork.

Ingredients

2 Tbsp white or cider vinegar 30 mL
1/2 tsp salt 2 mL
1/4 tsp freshly ground black pepper 1 mL
1 lb boneless lean pork shoulder or leg, cut into bite-size pieces 500 g
1  small clove garlic, finely chopped 1 
1 tsp finely chopped gingerroot 5 mL
1 tsp curry powder 5 mL
1/4 tsp ground cinnamon 1 mL
1/4 tsp ground cloves 1 mL
2 tsp vegetable oil 10 mL
1  onion, chopped 1 
2 Tbsp all-purpose flour 30 mL
3 Tbsp raisins 45 mL
1  peach or orange, cut into chunks 1 

Instructions

Step 1
In a glass bowl, combine vinegar, salt and pepper. Add pork and toss to coat.

Step 2
In a heavy skillet, combine garlic, ginger, curry powder, cinnamon, cloves and oil. Heat over medium heat, stirring, just until mixture bubbles. Add onion and 1/3 cup (75 mL) water; cook, stirring, for 4 minutes.

Step 3
Sprinkle flour over pork mixture and toss to coat. Add to skillet and cook, stirring, for about 4 minutes or until meat loses its pink color. Stir in raisins and 2⁄3 cup (150 mL) water; bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 35 minutes or until pork is fork-tender (do not let boil).

Step 4
Stir in peach, cover and simmer for 10 minutes.

Tips

Prepare this curry up to 1 day in advance. Transfer to a shallow container, let cool, cover and refrigerate. Reheat in a skillet over medium heat, stirring often, until bubbling. For the best flavor, add the peach or orange during the last 10 minutes of the reheating time.
 

Nutrition & Notes

Nutrition Information
Valeur nutritive
2/3 cup (150mL)
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 253
Fat / Lipides 11 g
Saturated / saturés 4 g
+ Trans / trans
Cholesterol / Cholestérol 71 mg
Sodium / Sodium 365 mg
Carbohydrates / Glucides 14 g
Fiber / Fibres 2 g
Sugars / Sucres
Protein Protéines 24 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Curries are traditionally served with rice. One-third cup (75 mL) of cooked rice counts as a Starch Exchange or Carbohydrate Choice. For added flavor, fiber and vitamins, use brown rice. You can cook rice without adding salt.
 
Diabetes Food Choice Values:
America’s Exchanges
1 Fruit
3 Lean Meats
1⁄2 Fat
 
Canada’s Choices
1⁄2 Carbohydrate
3 Meat & Alternatives
1⁄2 Fat
 
Recipe provided by Canadian Diabetes Association.

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