Japanese · Dinner
Curry Rice with Pork (Low-Calorie)
Japanese curry rice built around lean pork tenderloin simmered with carrot, onion and potato in a light roux-thickened broth cut with less oil than the standard version. Served over steamed rice, it delivers the familiar sweet-savoury curry flavour and tender vegetables at a fraction of the usual calories.
$4
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
389Calories
37.1gProtein
7.7gFat
44.6gCarbs
9.5gSugar
4.2gFiber
572mgSodium
109mgChol
1.9gSat Fat
1148mgPotassium
57mgCalcium
3.1mgIron
0.9mcgVitamin B12
18mgVitamin C
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Trim the pork of visible fat and cut into bite-sized pieces. Peel the carrot and potato and cut into chunks. Slice the onion, mince the garlic, and grate the ginger.
2
Sauté
Heat the vegetable oil in a nonstick pan over medium heat. Cook the onion, garlic and ginger for 3 minutes until the onion turns soft and translucent.
3
Sear
Add the pork pieces and cook over medium-high heat for 3 minutes, turning occasionally, until the outside is lightly browned.
4
Simmer
Stir the curry powder and flour into the pan; cook for 1 minute until fragrant. Pour in the chicken stock, add the carrot and potato, and simmer over medium-low heat for 15 minutes until the vegetables are fork-tender and the sauce thickens to a gravy consistency.
5
Finish
Stir in the soy sauce and honey and simmer for 2 minutes over low heat until the sauce turns glossy. Taste and adjust salt if needed.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin, trimmed of fat
- 11 small onion
- 22 small carrot
- 22 small potato (3.5 oz/100g)
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp curry powder
- 2 tbsp2 tbsp all-purpose flour
- 2 cup480ml chicken stock, low-sodium
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp honey
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger
- 9.2 oz260g cooked white rice
- 2 tbsp2 tbsp scallion
