Friday, January 1, 2010

Curry Pork and Green Beans

We are now four months into our Italian adventure and I think it's about time for a little change of pace.  I really enjoy Indian and Middle Eastern cuisines and usually base a lot of my recipes around their diverse spice palate.  However, most of the ingredients for these dishes don't quite fit in with the typical Senese diet and are hard to come by so we've had to make some substitutions in the meantime.  My usual mix of assorted spices has been replaced with a simple curry powder for this dish.  That said, it's still a tasty dish that will hold me over until we return state-side.

  • 1 carrot, thinly sliced
  • 1/2 red onion, diced
  • 2 cloves garlic, thinly sliced
  • 1/2 c. flour
  • 1 T curry powder
  • 1/2 t. red pepper flakes
  • 1 lb. pork, cut into 1/2 cubes
  • 8 oz. stewed tomatoes (canned), finely chopped
  • Handful of greenbeans, chopped
  1. Sauté the carrot, onion and garlic with extra virgin olive oil in a large sauce pan on medium-high heat
  2. In a large mixing bowl, mix together the flour, curry powder and red pepper flakes
  3. Toss the pork pieces into the flour mixture until well coated
  4. Add the pork to the sauce pan and cook through, adding more oil if needed
  5. After the pork has cooked through, add the tomatoes and let reduce a bit
  6. Finally, toss in the green beans and sauté until desired crunchiness or softness is achieved
  7. Serve over basmati rice

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