Curried Pork Stew with Potatoes and Green Beans

Serves 6

This is a great make-ahead recipe. Cool completely then freeze in an airtight container. Reheat frozen or thawed stew slowly in a large covered pot over medium-low heat until completely hot. Serve with lime wedges, warm naan bread and fruit chutney.

Ingredients

1 tablespoon 365 Everyday Value Extra Virgin Olive Oil
1 (about 11-oz) boneless pork sirloin, cut into 1-inch cubes
Salt and ground black pepper to taste
1 red onion, roughly chopped
1 1/2 cups 365 Everyday Value Organic Low Sodium Chicken Broth
1 (13.5-ounce) can 365 Everyday Value Organic Light Coconut Milk
3 tablespoons green curry paste, or to taste
1 pound red potatoes, cut into 1-inch chunks
1 pound carrots or parsnips, cut into 1-inch chunks
1/2 pound green beans, trimmed (or frozen)

Method

Heat oil in a large pot over medium-high heat. Season pork with salt and pepper. Cook until deep golden brown. Add onions and about 2 tablespoons water to loosen the browned bits in the bottom of the pot and cook, stirring often, until onions are just softened, about 5 minutes. Add broth, coconut milk and curry paste and bring to a boil. Cover and simmer 30 minutes. Add potatoes and carrots, simmer 10 minutes, then uncover and simmer until vegetables are tender and stew is thickened, about 30 minutes. Stir in green beans, salt and pepper and cook 5 minutes more.

Nutrition

Per serving: 250 calories (90 from fat), 10g total fat, 4.5g saturated fat, 35mg cholesterol, 560mg sodium, 27g total carbohydrate (5g dietary fiber, 6g sugar), 14g protein

http://www.freshfields.org/recipes/2615