Ok, I’m going to start this by saying I’m terribly sorry I’ve neglected you for so long! Things have just been a little crazy this week! My sweetie had a birthday this week and a cake was made, dinner was consumed and this all meant I was really busy just about every evening this week. And don’t worry, I’ll definitely be sharing his cake soon!
Now, for the dish you see before you! I’m pretty much a curry fanatic, with equal love for both Thai and Indian style curries. I have tried my hand at both and have reasonably good results. This one turned out particularly well!
Indian Pork Curry
1 pork chop, cubed
½ green bell pepper, chopped
½ medium onion, chopped
Large handful green beans, chopped
10 mushrooms, chopped
1 Tbs fresh ginger, minced
3 cloves garlic, minced
1 can tomato sauce
½ c water
Splash lime juice
1 Tbs Masala spices
1 tsp madras hot curry powder
1 tsp curry powder
Dash cinnamon, cardamom, coriander
In a large wok, sauté the meat with about 1 tbs oil over medium-high heat, cook about 5 minutes. Add the bell pepper, onion, green beans, mushrooms, and garlic and continue to sauté for about 8 minutes.
Wisk together the water and spices, making sure they are well combine. Add water and spice mixture, tomato sauce and lime juice to the wok and bring to a low simmer. Let cook together for about 10 minutes.
Serve over basmati rice.
A Garlic Goddess 