Sweet Potato Pork Curry
This exotic, lowfat dish is based on a Graham Kerr recipe. For an even more exotic
taste garnish the dish with toasted coconut. For a photo & more info please visit my
site at http://www.cafecreosote.com
1 1/2 cups lowfat sour cream
1 teaspoon maple syrup
2 teaspoons olive oil, divided
1/2 pound lean boneless pork loin, cut in 3/4" cubes
1/2 teaspoon dark sesame oil
4 cups sweet potato, peeled and cut in 1" cubes
1 cup onion, diced
1 cup bell pepper, diced
1 garlic clove, crushed
1 tablespoon curry powder
1 1/2 cups chicken broth
1/4 cup tomato sauce
1 bay leaf
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon garam masala
1/2 teaspoonsalt
1/4 teaspoon ground pepper
2 cups cooked rice
fresh parsley
In a small bowl, combine sour cream and maple syrup. Set
aside.
Preheat oven to 350 degrees F. Heat half of the olive oil
in a large ovenproof Dutch oven over medium high eat. Add pork, brown well on each side.
Remove and set aside. Heat remaining olive oil and the sesame oil in the Dutch oven over
medium high heat. Add sweet potato,onion, bell pepper, and garlic. saute for 2 minutes.
Add curry powder, saute for 3 more minutes. Return pork to pot. Add broth, tomato sauce,
and bay leaf. Bring to a boil. Removefrom heat and cover. Bake for 40 minutes. (halfway
thru the 40 minutes is a good time to start the rice if you haven't already)
Strain pork mixture through a colander into a
bowl. Return the broth mixture to the pan and set the pork mixture aside. In a small bowl,
combine cornstarch and water. Add cornstarch mixture, garam masala, salt, and ground red
pepper; bring to a boil. Cook for 1 minute, stirring constantly. Whisk in sour cream
mixture. Return pork mixture to pan; cook through untilheated. Serve over rice and garnish
with parsley.
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