Curried Pork-and-Sweet Potato Stew with Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups plain low-fat yogurt |
1 teaspoon maple syrup |
1/4 teaspoon coconut extract |
1/2 teaspoon olive oil |
1/4 pound boneless pork loin, cut into 3/4-inch cubes |
1 (10.5-ounce) package light tofu, cut into 32 cubes |
1/2 teaspoon dark sesame oil |
4 cups (1-inch) cubed peeled sweet potato |
1 cup diced onion |
1 cup diced red bell pepper |
1 cup diced green bell pepper |
1 garlic clove, crushed |
1 tablespoon curry powder |
1 1/2 cups low-salt canned chicken broth |
1/4 cup no-salt-added tomato sauce |
1 bay leaf |
1 tablespoon cornstarch |
2 tablespoons water |
1 tablespoon fresh lemon juice |
1 teaspoon garam masala |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper |
1/4 teaspoon coconut extract |
2 cups hot cooked rice |
1 tablespoon chopped fresh parsley |
Directions:
1. Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Add maple syrup and 1/4 teaspoon coconut extract to yogurt cheese; stir well, and set aside.
2. Preheat oven to 350°.
3. Heat olive oil in a large ovenproof Dutch oven over medium-high heat. Add pork, browning well on all sides. Remove pork from pan, and set aside.
4. Heat sesame oil in pan over medium-high heat. Add sweet potato, onion, bell peppers, and garlic; sauté 2 minutes. Add curry powder; sauté 3 minutes. Return pork to pan, and stir in broth, tomato sauce, and bay leaf. Bring to a boil; remove from heat, and cover. Bake at 350° for 40 minutes.
5. Strain pork mixture through a colander into a bowl. Return broth mixture to pan; set pork mixture aside. Combine cornstarch and water in a bowl; stir well. Add cornstarch mixture, lemon juice, garam masala, salt, and ground red pepper to pan; bring to a boil, and cook 1 minute, stirring constantly.
6. Add one-fourth of broth mixture to yogurt cheese mixture; stir constantly with a whisk. Add yogurt cheese mixture to pan. Return pork mixture and tofu to pan; cook over medium heat until heated (do not boil). Remove from heat; stir in 1/4 teaspoon coconut extract. Serve over rice; sprinkle with parsley.
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