Recipe: Curried Pork (baked with rice, coconut milk, and chickpeas)

CURRIED PORK

2 tablespoons olive oil
2 pounds pork shoulder, trimmed and cut into 2-inch cubes
2 tablespoons curry powder
3 large carrots, peeled, halved lengthwise, and cut into 1-inch-thick half moons
1 medium-size onion, cut into large dice
1 (13.5 ounce) can coconut milk
1 (14.5 ounce) can chicken broth
1/2 cup water
1 teaspoon salt
1 (12 ounces) box uncooked basmati rice (OR 2 cups uncooked long-grain white rice)
1 (19 ounce) can chickpeas, drained and rinsed
1 (10 ounce) box frozen chopped kale or spinach

Heat oven to 350 degrees F.

Heat oil in large deep ovenproof pot over medium-high heat. Brown meat in 2 batches, about 3 minutes per batch.

Return meat to pot. Add curry powder, carrots and onion; cook, 5 minutes.

Add coconut milk, chicken broth, water and salt. Bring to a boil. Stir in uncooked rice, chickpeas and kale. Cover.

Bake in 350 degree F oven 25 to 30 minutes, until rice is tender. Let stand, covered, 5 minutes.

Makes 6 servings
From: Recipelink.com
Source: Magazine recipe card: Family Circle Magazine, not dated