Thursday, September 27, 2012

Clean Eating's Pork and Carrot Curry

I've said it before, I'm not a fan of the information provided on Clean Eating Magazine, but I do love their recipes. I always end up making about 3-4 of their recipes from each issue that comes out. Sometimes they are a flop (because I often have to modify them to fit FODMAPs) and other times they are delicious. This one was definitely a hit, but most likely would have tasted even better had I not omitted the garlic and onion.....

Pork and Carrot Curry
(Source: Clean Eating Magazine)
( Serves 4 )


1/2 cup non-fat Greek yogurt
3 T minced fresh ginger (I used ground ginger powder)
3 cloves garlic (I omitted the garlic) **
1 t ground coriander
1 t ground cumin
1 t paprika (I used smoked paprika)
1/2 t ground turmeric
1/2 t sea salt
1/4 t cayenne pepper
1 lb. pork tenderloin, trimmed of excess fat and cut into 1-inch cubes
1 T olive oil (I used garlic extra virgin olive oil) **
1 yellow onion, halved and cut into thin wedges (I omitted the onion) **
1 can chopped tomatoes, in their juices
10 oz. small fingerling potatoes, halved in length
3 carrots, trimmed, peeled, and cut into diagonal 1/4-inch thick slices
2 T coarsely chopped fresh cilantro leaves for garnish

**NOTE: I used the following low FODMAPs modifications
omit the garlic, use garlic-infused olive oil instead.  Also, omit the onion.


1. In a medium bowl mix together the Greek yogurt and all the spices. Add the pork and toss to coat. Let sit at room temperature until you are ready to cook it, otherwise cover and marinade until you want to cook the pork
(I let mine marinade over night.)

2. In a medium saute pan with a tight-fitting lid, heat the oil on low. Add the onion and cook, stirring constantly for about a minute. Then cover the pan and cook, stirring occasionally, for about 5 minutes.

3. Add the pork and marinade to pan. Stir in the tomatoes, potatoes, and carrots, plus 1/2 cup water.

4. Increase heat to medium, cover and simmer until pork is cooked through and the potatoes and carrots are fork-tender (~15-18 minutes).

5. Ladle into serving bowls and garnish with cilantro (and top with more Greek yogurt if you want!).

I doubled the recipe so I could have some to give to my mom and dad. As you can see the end result is more like a stew, but I used a slotted spoon to strain the excess liquid.

I could eat this every single day of the week. The best part was that Nick actually enjoyed it too (and he claims to hates curry recipes). I did end up adding whole cloves of sauteed garlic to his bowl!

What you can't see in the nutrition facts are all the antioxidants from the spices and the vegetables. I purposefully chose this recipe based on the antioxidant-packed spices (turmeric, ginger, garlic), tomatoes, carrots, and my ability to add more antioxidants by choosing dark purple potatoes instead of white.

Estimated Nutrition Facts
(1/4 of the dish)

QUESTION: What's your favorite curry recipe? Do you like Clean Eating Magazine?

Stay tuned for Monday's post, where I will describe some of the health benefits of two of my favorite spices. And no, I don't mean the benefits of taking these in a supplement form!

Enjoy your weekend everyone!


  1. Wow, I'm not sure I've ever seen purple potatoes outside of the blue chips you can buy. They are beautiful!

    I love curry recipes that don't call for pre-made curry sauce...yay! I also love the yogurt in this...seems like it would add a really tasty dimension.

  2. In my grill cookbook, yogurt are listed under acids for marinades, but actually ...
    "Dairy-based marinades, such buttermilk or yogurt, are probably the only marinades that truly tenderize. Only mildly acidic, they don't toughen meat the way strongly acidic marinades do. It seems that the calcium in dairy products activates enzymes in meat that break down proteins; this process is similar to the way that aging tenderizes meat."

  3. I'm a big fan of all those spices. They have such wonderful flavor! I love all those colors too, yum!

  4. wow..looks flavorful and comforting. I am thinking of making this with lamb :)

    wonderful and candid :)

  5. MAJOR yum!! Love the gorgeous purple potatoes!! :-) Ah, I adore all things curry... This looks amazing. I haven't encountered clean magazine before - I'm going to check out their recipes now!

  6. I never thought to make a curry with pork. Great idea!

  7. So I have never picked up the magazine, but I have a good feeling that I would agree with you-not down with the info, but like the recipes. Looks like you found a great recipe with this one. While I don't eat pork, it still seems like a great dish for someone that would eat pork. Ironically, in my religion, pork is anything but clean!

  8. I've never picked up Clean Eating Magazine, but I just clicked through to their site. I'll have to explore it some more... What's the info they provide you don't agree with? The recipe sounds good!

    Have a great week!

  9. I haven't seen a recent copy of Clean Eating magazine but I'm assuming you are talking about the one Tosca Reno is affiliated with.

    I've read one of her books.....seems like the clean eating message is sort of confused when she talks about agave nectar and protein powder.

    If I recall she was a big fan of ezekiel bread...but I wasn't sure if I understood why this sort of bread would be better.

  10. I have read clean eating but it sort of seems to lack a soul. I like Eating Well, Veg Times even Cooking Light. These flavors sound great. I like curry in any form.

  11. I LOVE Clean Eating magazine! I too will usually make 3-4 recipes from each issue. I just made this recipe last night but didn't have any fingerling potatoes so I used sweet potatoes. You have to cook it on low a bit longer to cook the sweet potatoes through but just as yummy!