Turmeric Pork Curry
When I was a kid, coconut was the gateway for me to try just about any Indian dish, and I firmly believe that rule applies to adults, too. This recipe is perfect for people who are afraid to try Indian food; it’s gently spiced, creamy and impossible not to love. I serve it over rice so I can soak up every bit of the sauce.
Servings Prep Time
6servings 20minutes
Cook Time
Servings Prep Time
6servings 20minutes
Cook Time
  • 3tbsp coconut oil or ghee
  • 2 onionsliced
  • 2tsp kosher salt(approx.)
  • 2tsp ground cumin
  • 1tbsp ground turmeric
  • 1/2tsp kashmiri chili powder
  • 1/4cup Gingerminced
  • 4cloves garlicminced
  • 10 curry leavestorn into pieces
  • 1 green thai chileminced
  • 1/2cup Water
  • 1 1/2lbs boneless pork shouldercut into 1-inch pieces
  • 14ounces full fat coconut milk1 can
  • 1/2cup fresh cilantro leaveschopped
  1. Using the Sauté function on High, heat the coconut oil for about 1 minute, until shimmering. Add the onions and cook for about 4 minutes, stirring occasionally, until softened.
  2. Stir in the salt, cumin, turmeric and chili powder; cook for 1 minute, until fragrant. Add the ginger, garlic, curry leaves, and chile; cook for 2 minutes, until fragrant. Stir in the water, using a wooden spoon to scrape up all the browned pieces from the bottom of the pot. Stir in the pork and coconut milk.
  3. Secure the lid and cook on high pressure for 30 minutes.
  4. Once the cooking is complete, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Remove the lid and, using the Sauté function on Low, simmer the sauce for about 3 minutes, or until it thickens a bit; it should be pretty creamy. Taste and add more salt if needed. Stir in the chopped cilantro and serve.