Gluten-Free Pork Curry
Pork is one of those foods that goes well with sweet, savory, or spicy flavors. It is so versatile and wholesome and pairs well with a myriad of ingredients.
Take this Gluten-Free Pork Curry recipe, for example. It uses coconut milk and SunButter for a delicious combination of sweet and salty flavor, plus cayenne pepper for spice and curry powder for savory. The result is a dish that’s a little spicy, a little sweet, and overall, very well balanced. I like to serve mine over cooked jasmine rice or white rice with sliced raw peppers on top, cilantro, a squeeze of lime and some sriracha. Delicious! Or better yet, serve it with a simple raita, which is similar to tzatziki sauce. See my recipe for that below.
This meal is not just flavorful, but it’s really easy to make and doesn’t take a lot of time, so if you’re looking for something to whip up for dinner tonight, this might just be an excellent choice!
Get more gluten-free pork recipes.
Gluten-Free Pork Curry Recipe
- 1¼ - 1½ pounds pork tenderloin
- Kosher or fine sea salt
- Black pepper
- 1 tablespoon olive oil
- 1 medium red onion , diced
- 2 cups cubed butternut squash
- 2 cloves garlic , minced
- 1 tablespoon curry powder
- ¼ teaspoon (or more if you prefer your curry spicier) cayenne pepper
- 1 (15 ounce) can diced tomatoes, drained
- 1 cup gluten free chicken or beef broth
- ½ cup Organic or Creamy SunButter
- 1 cup cream of coconut or full-fat coconut milk
- Cooked rice
- Sliced mini sweet peppers
- Cilantro leaves or micro cilantro
- Easy Raita (see below)
- Cut the pork into 1-inch cubes. Sprinkle with salt and pepper. Heat oil in a large skillet with a lid over medium-high heat. Add the pork and cook, stirring occasionally, until browned, about 5 minutes. Remove from the skillet.
- Add the onion and butternut squash to the pan, season with a large pinch of salt and pepper, and cook, stirring occasionally until browned, about 5 minutes. Add the garlic, curry powder, and cayenne pepper and cook, stirring until fragrant, 1-2 minutes. Add the pork back to the pan along with the tomatoes, broth, and SunButter. Bring to a boil, stir until the SunButter is fully melted, reduce heat, and simmer, covered for 10-15 minutes or until the pork is cooked through and the vegetables are tender. Remove lid, stir in the coconut cream, and simmer uncovered for about 2 minutes or until the sauce has thickened.
- Serve over rice with additional toppings.
- ½ English (seedless) cucumber, peeled and grated
- ½ cup full fat Greek yogurt
- 2 -3 tablespoons finely chopped mint
- 2 -3 tablespoons finely chopped cilantro
- ½ teaspoon ground cumin
- Kosher or fine sea salt , to taste
- Freshly ground black pepper , to taste
- Squeeze all the liquid from the grated cucumber. Stir into the yogurt with the remaining ingredients. Cover and refrigerate until serving. Best made at least an hour ahead and used within 3 days.
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