Supper Sunday: Curried Pork Stew with Samosas

Feb 2, 2014 | Other | 0 comments

This has to be one of my all-time favourite meals that my mom makes- it is so delicious! It is a very indian-style dish and I love indian food it is probably my favourite. This is also quite a large batch- so if you make the full batch you will have enough for a couple family dinners or one big dinner and a few lunches! I love to make it up then freeze it in portions too for quick meals.

Curried Pork Stew

4 lbs pork tenderloin, cut into 1-2 inch cubes
2 tbsp coconut oil
salt & pepper

2 tbsp coconut oil
2 medium onions, diced
4 cloves garlic, minced
2 tbsp fresh ginger, grated
5 tbsp curry paste (I do 3 hot and 2 mild of the brand I buy)
1-2 tbsp of chili sauce (or to taste- this is what really adds the spice!)

1 large (28 oz) can tomatoes
1 cup chicken stock
1 tsp salt (or to taste)
parsley (for looks)

In the bottom of a large pot, heat the coconut oil. Sear the meat in batches, browning it on all sides and sprinkling it with salt and pepper. Once it is all seared remove it from the pot and leave to the side.

Now, with your pot on medium heat, add more coconut oil to the pot and throw in your onions, garlic and ginger, frying them for a couple of minutes. 

Then add your curry paste and chili sauce- I use these and love them:

Fry this all together until your onions softened and more translucent

Then throw your meat back into the pot and mix it all around and then add your tomatoes, chicken stock and salt, breaking up the tomatoes.

Bring this to a simmer, then let it simmer away on low on a back burner for 2 hours. When it is done add either dried or fresh parsley to bring out the colour – I don’t like parsley very much so I skip this step. – Now make your samosas!


Pastry (whatever kind you like I used my pie crust, a half batch)

1 tbsp coconut oil
1 medium onion chopped
2 cloves garlic
3 tbsp curry paste (or to taste)

4 cups (approx) cooked or fast cooking vegetables in small pieces
– I used:
1 cup baby spinach chopped
1/2 cup carrots cooked
2 cups cauliflower
1 cup mushrooms 
salt & pepper to taste

Fry the onion and garlic in the coconut oil. Add the curry paste and fry for a few more minutes. Add your cooked vegetables and salt and pepper to taste- mix it all up!

Now it is best to cool this mixture before you put it on the pastry, or else it will melt the pastry and make it difficult to work with- or just work fast lol!

I cut my pastry into fairly random shapes, and then put a couple large spoonfuls of the mixture in the middle and pull up all the sides and bringing it into a little package. These are fairly messy- they are not perfect looking and they are always a little random, but I think they look fine. But you can definitely make these any size or shape that you want, and depending on the type of pastry you are using they may look a little different anyways. 

Bake in the oven at 400 F for 20 minutes, or until light brown (this will depend slightly on the size of your samosas). Also you can fill your samosas with anything you like- other good veggie options are peas, potatoes, sweet potatoes & broccoli! 

Then I serve the pork over rice, the samosas on the side and I usually make a batch of my hummus to go with it and I like to fry up some pappadums – which are delicious and really makes it a full feast!

mmmmmm so good!

I know this probably isn’t the ‘right’ way to eat this- but I love to heap hummus and the pork over a piece of pappadum and eat it in bites like that- super tasty!

Hope you are all having a delicious Sunday!

xo erin


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