This pork curry is a prime example of how, with a few tweaks, a family favourite recipe can become paleo and keto-friendly. I like to serve it with a side of spinach and some cauli-rice.
Approximate nutrition per serving: 447 kcal / 35.6g fat / 14.4g saturated fat / 4.7g total carbs / 1.9g fibre / 2.8g net carbs / 26.9g protein.
- 700g organic, pastured pork loin steaks, diced
- Seeds from 5 cardamom pods
- 2 teaspoons coriander seeds
- 1½ teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 3-inch (2cm diameter) cinnamon stick
- 4 garlic cloves
- 30g fresh ginger
- 50g shallot
- 5 tablespoons unfiltered, unpasteurised apple cider vinegar
- 2 tablespoons grass-fed butter
- 150ml and 6 tablespoons water
- Fresh coriander to serve
- Grind the cardamom seeds, coriander seeds, cumin seeds, fenugreek seeds, and cinnamon in a spice grinder. Set aside in separate bowl.
- Heat 1 tablespoon of butter in a large frying pan over a medium heat. If using onion, gently sauté then transfer to food processor.
- Add the garlic and ginger to the food processor along with 4 tablespoons of water. Blend until combined.
- Add the ground spices to the garlic and ginger mixture along with 2 more tablespoons of water and blend until a paste forms. It doesn’t need to be completely smooth.
- Heat the remaining butter in the same frying pan and add the pork.
- Gently brown the pork for about 8 minutes before adding the paste. Stir well to ensure all the meat is coated.
- 2 minutes after adding the spices, add 50ml of water, cover, and turn the heat down to low.
- Check and stir the curry every 5-10 minutes, adding water if necessary. I added a total of 150ml water throughout the 50 minute cooking time.
- Once the pork is cooked, the curry is ready! Serve with fresh coriander leaves.