Pressure-Cooker Pork And Apple Curry Recipe

This pressure-cooker pork and apple curry is a delicious and comforting dish that combines tender pork, sweet apples, and aromatic spices. The pressure cooker helps to infuse the flavors quickly, resulting in a rich and flavorful curry. Serve it with steamed rice or naan bread for a satisfying meal.

4.3
14 Rating -
Rate
Non Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Pressure-Cooker Pork And Apple Curry
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ingredients serve

Ingredients for Pressure-Cooker Pork And Apple Curry Recipe

  • 1/4 tablespoon Oil
  • 0.13 Onion, Finely Chopped
  • 62.50 gram Pork, Cut Into Cubes
  • 0.38 cloves Cloves Of Garlic, Minced
  • 0.13 inch Ginger, Grated
  • 1/4 teaspoon Curry Powder
  • 0.13 teaspoon Ground Cumin
  • 0.13 teaspoon Ground Coriander
  • 0.06 teaspoon Turmeric
  • 1/4 Apples, Peeled And Chopped
  • 1/4 tablespoon Tomato Puree
  • 0.13 cup Chicken Or Vegetable Stock
  • 0.06 cup Coconut Milk
  • As required Salt And Pepper To Taste
  • as needed Fresh Cilantro, For Garnish

Directions: Pressure-cooker Pork And Apple Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in the pressure cooker and sauté onions until golden brown.
  • STEP 2.Add the pork pieces and cook until browned on all sides.
  • STEP 3.Stir in the garlic, ginger, and spices, and cook for a minute.
  • STEP 4.Add the chopped apples, tomato puree, and stock to the pressure cooker.
  • STEP 5.Close the lid and cook on high pressure for 20 minutes.
  • STEP 6.Release the pressure naturally and stir in the coconut milk.
  • STEP 7.Simmer for a few minutes until the curry thickens.
  • STEP 8.Serve the pork and apple curry with rice or naan bread.

Cooking Tips

  • For a spicier curry, add a chopped chili pepper along with the spices.
  • You can use boneless pork shoulder or pork loin for this recipe.
  • If you prefer a thicker curry, you can mix cornstarch with water and add it to the curry while simmering.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry in a saucepan over medium heat until heated through.
  • Garnish with fresh cilantro before serving for added freshness.
Nutrition
value
216
calories per serving
5 g Fat25 g Protein14 g Carbs2 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    25g
  • Carbs
    14g
  • Fiber
    2g

MacroNutrients

  • Carbs
    14g
  • Protein
    25g
  • Fiber
    2g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    22mg
  • Iron
    4mg
  • Vitamin A
    131mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    5mcg
  • Vitamin C
    16mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    44mg
  • Manganese
    < 1mg
  • Phosphorus
    262mg
  • Selenium
    41mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp