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Green Chile Curry with Cilantro Lime Rice

 

Green Chili Curry with Cilantro Lime Rice

I really love this recipe, not just because of the awesome flavor, but it’s easy and makes a fabulous base for perhaps a dozen different curries. Plus, it freezes well.

I made this with 3/4 medium hot green chiles and 1/4 hot (that’s 1 1/2 cups medium hot and 1/2 cup hot). It was fairly spicy, but some of you out there will like it hotter and some will like it milder. You can always add hot or extra-hot in the last half hour or so of cooking to adjust to your liking.

I tried this as-is and with 2 variations: with cauliflower added and with acorn squash added. All of these were great, but I think I like the acorn squash version best – that nutty flavor and sweetness goes very well with the spicy curry flavor.

The Cilantro Lime Rice is also particularly good with this curry. Easy to make, but far more interesting than basic rice.

Note: This curry (including both variations) is also 100% Paleo. Of course, the rice is not Paleo.

I’m freezing this is 24 oz plastic tubs so I can serve it on a moment’s notice.

Green Chile Curry with Cilantro Lime Rice
 
Prep time
Cook time
Total time
 
Easy to make, flavorful, and incredibly versatile, this curry can be combined with different vegetables to make a variety of nutritious and exotic dishes.
Author:
Recipe type: Green Chili
Cuisine: Indian
Serves: 8 servings
Ingredients
  • 2 lb pork loin or pork loin roast (see notes) , cut in ½ inch cubes
  • 1 tbsp minced fresh garlic (about 4-6 cloves)
  • 2 cups chopped onion
  • ¼ tsp fresh ground black pepper
  • 1 14.5 oz can stewed tomatoes
  • 1 cup chicken broth
  • 1 13.5 oz can coconut milk
  • ½ tsp salt
  • 2 cups green chiles (medium hot or combination medium and hot)
  • 2 tbsp curry powder
  • salt & pepper to taste
  • optional: 3 cups winter squash (peeled and diced into ½ inch pieces) or cauliflower (broken into very small pieces)
  • 1 recipe Cilantro Lime Rice
Instructions
  1. Brown pork in skillet with garlic and pepper.
  2. In crock pot, mix pork, tomatoes, coconut milk, and onion.
  3. Puree green chiles lightly in blender with the chicken broth. You may want to just pulse briefly a few times to get a slightly chunky consistency. Add to pork mixture in crock pot.
  4. Stir in curry powder and cook on low for 2 hours.
  5. Optional: With a half hour remaining, add 3 cups of a vegetable of your choice cut into small pieces (1/2 inch or so). I've used cauliflower and acorn squash. If using potatoes or sweet potatoes, allow at least 1:30 of remaining cooking time.
Notes
I used a Kirkland Swift Premium Pork Sirloin Tip Roast; I often use these - they are almost exactly 2 lbs, 98% fat-free, high quality and very convenient.

What’s this recipe like with vegetables added? See here:

Green Chili Cauliflower Curry

Green Chili Acorn Squash Curry

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