Pork and apples are a natural pairing. The sweetness of the apples compliment pork so well. This curry is wonderful to make this time of year as it uses so many seasonal flavors. Because it takes a bit of time to simmer, giving the curry time to blend the seasoning and to thicken, make an extra large batch so you can freeze the extra for another day. Having a package on hand to pull out of the freezer on a chilly fall or winter day is comfort food at its finest!
Gluten Free Dairy Free Pork and Apple Curry is wonderful served over rice, quinoa or baked sweet potatoes or ba. I have also served it over cauliflower puree, to rave reviews from the family. Enjoy!
If you don’t eat pork, replace the pork with chicken thighs.
- 2 tablespoons oil (I use coconut or olive)
- 2 cups chopped onion
- 2 tablespoons peeled and grated fresh ginger root
- 1 tablespoon gluten free curry powder
- 2 cloves minced garlic
- ⅛ teaspoon cayenne pepper, optional
- 1½ pounds pork, fat trimmed and cut into 1″ cubes
- 4 cups tomato juice
- 2½ cups peeled and sliced cooking apples (about ⅓” thick)
- 1 cup raisins
- In a large pan, heat oil over medium high heat and cook the onions until they are translucent. Add ginger, curry, garlic, cayenne and pork. Cook until pork is browned.
- Add tomato juice. Bring to a boil, then reduce heat to a simmer. Simmer for 30 minutes covered. Add apples and raisins, and stir. Simmer for another 20 minutes uncovered.
- To freeze: Allow mixture to cool. Put into a freezer bag, remove as much air as possible, seal, label and freeze.
- To serve: Thaw. Reheat. Serve over rice, quinoa, sweet potatoes or squash. You can garnish with thinly sliced green onions and coconut.