Pork Curry with green onions on top in a black bowl set on a white serving board

Gluten-Free Pork Curry

Pork is one of those foods that goes well with sweet, savory, or spicy flavors. It is so versatile and wholesome and pairs well with a myriad of ingredients.

Take this Gluten-Free Pork Curry recipe, for example. It uses coconut milk and SunButter for a delicious combination of sweet and salty flavor, plus cayenne pepper for spice and curry powder for savory. The result is a dish that’s a little spicy, a little sweet, and overall, very well balanced. I like to serve mine over cooked jasmine rice or white rice with sliced raw peppers on top, cilantro, a squeeze of lime and some sriracha. Delicious! Or better yet, serve it with a simple raita, which is similar to tzatziki sauce. See my recipe for that below.

This meal is not just flavorful, but it’s really easy to make and doesn’t take a lot of time, so if you’re looking for something to whip up for dinner tonight, this might just be an excellent choice!

Get more gluten-free pork recipes.

Closeup of Pork Curry Recipe in a black bowl garnished with green onions

5 from 1 vote
Pork Curry with green onions on top in a black bowl set on a white serving board
Print Recipe

Gluten-Free Pork Curry Recipe

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 709kcal
Author: Carol Kicinski

Ingredients

  • 1¼ - 1½ pounds pork tenderloin
  • Kosher or fine sea salt
  • Black pepper
  • 1 tablespoon olive oil
  • 1 medium red onion , diced
  • 2 cups cubed butternut squash
  • 2 cloves garlic , minced
  • 1 tablespoon curry powder
  • ¼ teaspoon (or more if you prefer your curry spicier) cayenne pepper
  • 1 (15 ounce) can diced tomatoes, drained
  • 1 cup gluten free chicken or beef broth
  • ½ cup Organic or Creamy SunButter
  • 1 cup cream of coconut or full-fat coconut milk

To serve:

  • Cooked rice
  • Sliced mini sweet peppers
  • Cilantro leaves or micro cilantro
  • Easy Raita (see below)

Instructions

  • Cut the pork into 1-inch cubes. Sprinkle with salt and pepper. Heat oil in a large skillet with a lid over medium-high heat. Add the pork and cook, stirring occasionally, until browned, about 5 minutes. Remove from the skillet.
  • Add the onion and butternut squash to the pan, season with a large pinch of salt and pepper, and cook, stirring occasionally until browned, about 5 minutes. Add the garlic, curry powder, and cayenne pepper and cook, stirring until fragrant, 1-2 minutes. Add the pork back to the pan along with the tomatoes, broth, and SunButter. Bring to a boil, stir until the SunButter is fully melted, reduce heat, and simmer, covered for 10-15 minutes or until the pork is cooked through and the vegetables are tender. Remove lid, stir in the coconut cream, and simmer uncovered for about 2 minutes or until the sauce has thickened.
  • Serve over rice with additional toppings.

Nutrition

Nutrition Facts
Gluten-Free Pork Curry Recipe
Amount Per Serving
Calories 709 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 16g80%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 166mg55%
Sodium 521mg22%
Potassium 1701mg49%
Carbohydrates 27g9%
Fiber 3g12%
Sugar 5g6%
Protein 63g126%
Vitamin A 7655IU153%
Vitamin C 29mg35%
Calcium 152mg15%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

 

5 from 1 vote
Pork Curry with green onions on top in a black bowl set on a white serving board
Print Recipe

Easy Raita

Prep Time15 mins
Total Time15 mins
Course: Condiment/Sauce, Side Dish
Cuisine: Indian
Author: Carol Kicinski

Ingredients

  • ½ English (seedless) cucumber, peeled and grated
  • ½ cup full fat Greek yogurt
  • 2 -3 tablespoons finely chopped mint
  • 2 -3 tablespoons finely chopped cilantro
  • ½ teaspoon ground cumin
  • Kosher or fine sea salt , to taste
  • Freshly ground black pepper , to taste

Instructions

  • Squeeze all the liquid from the grated cucumber. Stir into the yogurt with the remaining ingredients. Cover and refrigerate until serving. Best made at least an hour ahead and used within 3 days.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Butternut Squash Coconut Milk Curry Pork SunButter Tomatoes
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