Sri Lankan Curry

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I recently came across Sri Lankan curry powder and decided to buy a bottle on a whim to see what it was like.  According to the internet, Sri Lankan Curry Powder is most commonly made from coriander, cumin, fennel, cinnamon, cloves, cardamom, black peppercorns and curry leaves.  Recipes for it abound on the net.  I would say the major taste difference between Sri Lankan curry powder and the Sharwood’s brand I’ve used for years is that the Sri Lankan is heavier in cloves than what I’m accustomed to, but not overpoweringly so.

Anyway, I decided to try making a curry with it tonight using some of the slow-smoked roast pork picnic (shoulder) we grilled earlier this week.  Mmmmm. Did this curry ever come out good!  I think it might even be better with beef or lamb.  Since my meat was already fully-cooked and tender, I didn’t have to simmer my curry more than about 20 minutes, just long enough for the flavors to mingle.  If using raw meat, you will have to simmer it a bit longer before adding your coconut cream to get it done and tender.    I served hubby’s on steamed basmati rice and mine over shirataki tofu noodles.  It would also be good over steamed cauliflower, sauteed zucchini noodles or shredded stir-fried cabbage.   I sauteed a sliced banana in butter to serve alongside this dish and it complimented the curry wonderfully.  Try this with beef or lamb for tasty variations.  This dish is suitable once you reach the nuts and seeds level in Ongoing Weight Loss (OWL).

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1 lb. cooked lean pork, beef or lamb, cut into cubes (slices if using raw meat)

2 T. coconut oil

2 oz. sliced onion

2 cloves garlic, minced

1 jalapeno pepper, seeded and chopped fine

1 tsp. ginger root, peeled and minced

1/3 c. cilantro leaves, chopped

4 large mushrooms, sliced

1 tsp. Sri Lankan Curry powder (or whatever type you have)

1½ tsp. Garam Masala

½ tsp. cinnamon

1 Roma tomato, cut into large pieces

1 c. pork (or beef) broth + 1/4 c. water (more if you like more sauce)

½ c. coconut cream (or coconut milk)

Dash salt

DIRECTIONS:  Cut up meat and onion.  Heat coconut oil in non-stick skillet or wok over high heat.  Add onion and saute until it begins to soften.  Add meat and saute until meat is beginning to brown a bit.  Add all remaining ingredients except the tomato and coconut cream. Stir well, cover tightly, lower heat to lowest setting and simmer about 10 minutes (longer if you used raw meat, to ensure it gets tender).  Once your meat is tender, add tomato and coconut cream and simmer 10 minutes longer until tomato is just beginning to soften but is not falling apart.  If you use coconut cream, this will be thick enough as is (was for us).  You can always sprinkle with your favorite thickener at this point and stir until it thickens up to your taste.  At this point, I like to saute some banana slices in butter on a griddle (flipping only once when the first side is golden brown) and always serve them with my curries if I have them in the house.  You want to saute nice RIPE ones for the best flavor.  🙂

NUTRITIONAL INFO:  Makes 4 servings, each contains (not including rice or whatever veggies you serve this over):

373 calories

25.5 g  fat

4.2 g  carbs, 1.28 g  fiber, 2.92 g  NET CARBS

31.6 g  protein

170 mg sodium

556 mg potassium

38% Vitamin B6, 37% B12, 8% C, 28% copper, 27% iron, 42% niacin, 45% phosphorous, 47% riboflavin, 84% selenium, 63% thiamin, 60% zinc.  (pretty nutritious, huh? not to have any veggies to speak of in it)

3 thoughts on “Sri Lankan Curry

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