Happee Monkee

Photography, food & travel

Pork Korma with Sweet Potato

By • Apr 5th, 2011 • Category: From My Mother's Kitchen

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?

Anyway, back to the korma, this is sooooo 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.

Pork Korma with Sweet Potato (serves 4)
———————————————————————————-
Recipe adapted from delicious Magazine (March 2011)

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
  • 1 1/4 cups (300ml) vegetable stock
  • 1/4 cup sour cream
  • 1/2 cup (60g) almond meal*
  • 1 small bunch broccoli
  • 1 small zucchini, cubed
  • 3 small sweet potato, cubed
  • 1 tbsp flaked almonds
Method
  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.

*Note: I couldn’t find almond meal so I

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bought roasted almonds and blitz it finely. Worked really well.


Have a great week folks!

xoxo,
Mable

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