Pork Korma with Sweet Potato

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I enjoy reading food blogs and trying new recipes. I’m constantly surprised at how easy it is in fact to make something. I would have been too intimidated to make it in the past but food blogs demystifies things for me. Food blogs, I’m eternally grateful.

G. and I were having a discussion last Saturday about how our hobbies. As different as they are from the outside (he’s a tech guy and loves putting bits together, getting them to work) essentially, it’s the same. Cooking requires getting ingredients together, placed in careful measurements to create pleasing flavours. I enjoy cooking and baking because it’s like an edible science project. I’ve always been curious as a kid when two, three, four things come together; what do you get? What sort elements create an outcome? What’s cooking to you?

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Anyway, back to the korma, this is so easy that it just amazes me. I got the recipe from Ooh, Look…. Thank you OohLookBel for sharing. I’ve kept the key ingredients i.e. onion, garlic, garam masala, cumin but substituted other things with what I had in the fridge. I reckon this korma would taste really good as a vegetarian meal too.

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Pork Korma with Sweet Potato
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Malaysian
Serves: 4
Ingredients
  • 1 tbsp canola oil
  • 1 red onion, sliced
  • 3 garlic cloves, finely chopped
  • 400g pork, cut into cubes
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1¼ cups (300ml) vegetable stock
  • ¼ cup sour cream
  • ½ cup (60g) almond meal*
  • 1 small bunch broccoli
  • 1 small zucchini, cubed
  • 3 small sweet potato, cubed
  • 1 tbsp flaked almonds
Instructions
  1. Heat oil in a pot over medium-high heat and cook onion, stirring, for 2-3 minutes.
  2. Add garlic and cook for 1 minute.
  3. Add pork and stir fry for 4-5 minutes until brown.
  4. Stir in garam masala and cumin and cook for 1 minute until fragrant.
  5. Stir in stock, sour cream and almond meal. Bring to the boil, then add sweet potato.
  6. Cover and simmer over medium-low heat for 4 - 5 minutes.
  7. Add the broccolini and zucchini for the last 2 minutes of cooking time.
  8. Serve sprinkled with flaked almonds and rice.
Notes
I couldn't find almond meal so I bought roasted almonds and blitz it finely. Worked really well.

 

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