This Instant Pot Pork Curry brings together vibrant flavors and a creamy coconut base, perfect for a quick, satisfying dinner. Whether you’re craving a hearty weeknight meal or prepping for a low-carb, gluten-free lifestyle, this pork curry checks all the boxes.
With a combination of traditional curry spices like garam masala, turmeric, and cardamom, this dish will leave you feeling like you’ve traveled straight to an Indian kitchen. It’s also dairy-free and loaded with healthy fats from coconut milk, making it a great option for keto and paleo diets.
The Benefits of Turmeric in Curry
Turmeric is more than just a vibrant yellow spice. It’s been used for centuries in Ayurvedic and traditional medicine for its anti-inflammatory and antioxidant properties. Curcumin, the active compound in turmeric, is known to aid in digestion, improve brain function, and even boost immunity. Just a word of caution: turmeric can stain, so be mindful when cooking with it!
What to Serve with Instant Pot Pork Curry
Pair this pork curry with cauliflower rice for a light, low-carb base that soaks up the rich flavors of the sauce. If you’re looking for a bread option, gluten-free bread is a great for a chewy, satisfying side. For those who enjoy variety, roasted vegetables like zucchini or okra can add texture and complement the creaminess of the curry.
Creative Substitutions to Make It Your Own
- Different Protein Options: If pork isn’t your preference, feel free to swap it for chicken, lamb, or even tofu for a vegetarian option. The cooking time remains the same, and the spices will work their magic on any protein you choose.
- Low-Carb Vegetable Additions: While this recipe includes bell peppers and carrots, you can easily mix in other low-carb veggies like mushrooms, cauliflower, or okra for extra texture and nutrition. These vegetables absorb the curry sauce beautifully, adding more depth to the dish.
- Spice Level Adjustments: If you prefer a milder curry, simply omit the red pepper flakes. On the other hand, if you enjoy a spicy kick, you can add more red pepper flakes or even a chopped chili pepper to the mix.
How to Store and Reheat Your Pork Curry
This pork curry is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to four days. The flavors actually intensify over time, making it even tastier the next day. To reheat, simply warm it up on the stovetop or in the microwave until the curry is heated through.
If you’re planning to freeze the curry, it holds up well for up to three months. Just portion it into freezer-safe containers and thaw in the fridge overnight before reheating. Keep in mind that the coconut milk might separate slightly upon thawing, but you can whisk it back together while reheating for a smooth consistency.
Quick Tips for Making the Best Pork Curry
- Let the Spices Bloom: Take the time to sauté the spices in oil before adding the rest of the ingredients. This technique, known as blooming, helps release their full flavor potential and creates a deeper, richer sauce.
- Use Full-Fat Coconut Milk: For a creamier curry, always opt for full-fat coconut milk. It not only adds richness but also helps create a velvety texture in the sauce. Light coconut milk just doesn’t compare in terms of flavor and consistency.
- Customizing Your Curry: Don’t hesitate to experiment with the vegetables and protein in this dish. Curry is incredibly versatile, so feel free to make it your own based on what you have in your fridge or your personal preferences.
Pork Curry
Ingredients
- 1 tablespoon avocado oil
- 1 tablespoon ginger minced
- 4 cloves garlic minced
- 1 bell pepper chopped
- ½ cup carrot chopped
- ¼ cup shallot chopped
- 1 teaspoon Garam masala
- ½ teaspoon mustard seed
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 cardamom pod
- ¼ teaspoon red pepper flakes
- ½ cup tomatoes canned
- 1 cup coconut milk unsweetened
- ¼ cup water
- ¼ teaspoon salt more to taste
- 1 lb pork chops cubed (trim fat and cut off bone, if bone-in pork chops)
Instructions
- Heat the oil in the Instant Pot on Saute mode. Add the mustard seeds and cook until they begin to pop (takes about 3 minutes) then add the rest of the spices except for the cardamom pod and the bay leaf. Cook the spices for about 1 minute or until fragrant.
- Add the shallots, ginger, and garlic to the pot and cook for another minute, stirring continually. (They’ll burn if you’re not careful)
- Add the pork and cook it thoroughly.
- Add the peppers and carrot and cook for a little bit.
- Add the tomatoes, coconut milk, cardamom pod, and bay leaf. Add 1/4 c water to this.
- Close the Instant Pot and turn it onto soup mode for 4 minutes. (Total to get to pressure and release was about 15 minutes.)
- Remove the bay leaf and cardamom pod (if you can find it), otherwise warn everyone not to eat it.
- If you want the sauce to be thick, you can turn the Instant Pot to saute mode and reduce the curry. Otherwise, it’s time to serve it.
- Serve over cauliflower rice or low-carb naan bread (suggestions in post)