Easy Pork Curry Without Coconut Milk

Ingredients

• 454 g (1 lb)pork belly or pork chops
• 2 clovesgarlic, crushed
• 2green chillies
• 75 g (½ cup)onion, chopped
• ½ tbspginger, grated
• 10 g (⅓ cup)fresh coriander, chopped
• 180 g (1 cup)tomato, chopped
• 1 tspcurry powder
• ½ tspKashmiri red chilli powder
• ½ tspground turmeric
• ½ tspcumin seeds
• to tastesalt
• 15 ml (1 tbsp)olive oil or vegetable oil
• 360 ml (1½ cups)water

Instructions

1. 1

   Heat the oil

   Warm the vegetable oil in a non-stick pan over a medium heat. Add the cumin seeds and cook for 1 minute.

2. 2

   Fry the chillies

   Add the green chillies and fry for 1 minute.

3. 3

   Brown the pork

   Add the pork and cook until it is lightly browned on all sides.

4. 4

   Soften the onion

   Add the chopped onion and sauté until translucent.

5. 5

   Stir in spices

   Add the curry powder, turmeric, Kashmiri chilli powder, ginger, garlic and salt. Stir to coat the pork evenly.

6. 6

   Add the tomatoes

   Tip in the chopped tomatoes and stir to combine.

7. 7

   Bring to boil

   Pour the water into the pan and bring the curry to a boil. Cover the pan with a lid.

8. 8

   Simmer until tender

   Reduce the heat to medium-low and simmer for 20–25 minutes, or until the pork is tender and cooked through.

9. 9

   Finish and serve

   Stir in the coriander and serve the curry hot with steamed rice or naan bread.

What is pork curry?

Pork curry is a broad family of dishes in which pork is simmered with spices and a flavourful sauce; this version takes an Asian-inspired approach. It skips coconut milk and cream, using chopped tomatoes and water instead.

The pork browns before the aromatics and spices go in, building flavour in the pan. A covered simmer then gives the meat time to become tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 317 calories, 34g protein, 9g carbs, 16g fat.

Pork supplies most of the protein and fat, while the onion and tomato contribute some of the carbohydrate; the oil adds further fat. Serve it with a measured portion of rice and add vegetables alongside to round out the plate.

Choosing the pork

Pork belly: this cut brings more fat to the curry and can make the sauce taste richer.

Pork chops: these offer a leaner option; cut them into pieces of similar size so they cook at a similar pace.

Building the flavour

Cumin seeds: give them a minute in the warm oil before adding the chillies, as directed, to start the curry’s aromatic base.

Spices and aromatics: stir the curry powder, turmeric, Kashmiri chilli powder, ginger, garlic and salt through the pork so they coat it before the tomatoes are added.

Getting the sauce right

Tomato base: chopped tomato brings moisture and tang without making the curry creamy. Stir it through before adding the water.

Covered simmer: keep the pan covered over medium-low heat for 20–25 minutes. The pork should be tender and cooked through before you finish the dish with coriander.

Timing and doneness

Allow about 40 minutes in total, with the pork simmering for the stated 20–25 minutes. The exact time can vary with the cut and size of the pieces.

Check a piece for tenderness and that it is cooked through before serving. If it needs longer, continue simmering and check again.

Serving ideas

Steamed rice is a simple accompaniment that soaks up the tomato-spice sauce. Naan bread is another option for scooping up the curry.

Serve the coriander-topped curry hot, with the rice or bread alongside.

Recipe notes & tips

• Cut the pork into evenly sized pieces for more consistent cooking.
• Let the cumin seeds cook for the full minute before adding the chillies.
• Brown the pork lightly on all sides before adding the onion.
• Stir the spices well so they coat the pork before adding the tomato.
• Keep the lid on during the simmer to retain moisture.
• Add the coriander at the end to keep its fresh flavour noticeable.

Variations

• Adjust the heat: use fewer green chillies for a milder curry.
• Choose the cut: use pork belly for a richer result or pork chops for a leaner one.
• Use another oil: replace olive oil with vegetable oil, as the recipe allows.
• Serve with naan: swap steamed rice for naan bread.
• Add a side: serve with cooked vegetables alongside the curry.

Common mistakes to avoid

• Skipping the browning: cook the pork until lightly coloured on all sides before adding the onion.
• Adding spices too late: stir them through the pork before adding the tomatoes.
• Leaving the lid off: cover the pan for the simmer as directed.
• Boiling hard throughout: reduce the heat to medium-low once the curry boils.
• Stopping too soon: simmer for 20–25 minutes and check that the pork is tender and cooked through.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions