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Dinner recipe · from the recipe book

Pork Shoulder and Brown Lentil Vegetable Curry

Tender chunks of pork shoulder simmered with earthy brown lentils, carrots, green beans and cauliflower in a warmly spiced tomato-ginger sauce.

Pork Shoulder and Brown Lentil Vegetable Curry

Ingredients

  • 1¼ lb560 gPork shoulder (Boston butt), trimmedcut into 1-inch cubes
  • ¾ cup150 gBrown or green lentils, dryrinsed
  • 1½ tbsp20 gCanola oil
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tbsp12 gCurry powder
  • 2 tsp4 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 14 oz400 gDiced tomatoes, canned
  • 3 cups720 gLow-sodium chicken broth
  • 2½ medium150 gCarrotssliced into coins
  • 2⅓ cups florets250 gCauliflowercut into small florets
  • 1½ cups cut150 gGreen beanscut into 1-inch pieces
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup120 gPlain yogurt, low-fat
  • ⅔ cup chopped10 gFresh cilantrochopped
  • ½ lime, juiced20 gLime juice

Steps

  1. Prepare first: cube the pork shoulder, rinse the brown lentils, dice the onion, mince the garlic, grate the ginger, slice the carrot, cut the cauliflower into florets, cut the green beans and chop the cilantro.
  2. Season the pork shoulder with half the salt and the black pepper.
  3. Heat half the canola oil in a Dutch oven over medium-high heat. Brown the pork shoulder in two batches, about 4 minutes per batch, and set it aside on a plate.
  4. Lower the heat to medium and add the remaining half of the canola oil. Cook the onion for 5 minutes until soft, then stir in the garlic and ginger for 1 minute.
  5. Stir in the curry powder, cumin and turmeric and toast for 30 seconds until fragrant.
  6. Add the tomatoes-canned and chicken broth, scraping up the browned bits, then return the pork shoulder and its juices. Bring to a boil, cover and simmer gently for 40 minutes.
  7. Stir in the brown lentils and carrot, cover and simmer 20 minutes.
  8. Add the cauliflower and green beans, cover and simmer 15 minutes more, until the lentils and vegetables are tender and the pork is fork-tender, well past 145°F (63°C). Stir in the remaining half of the salt.
  9. Take the pot off the heat and let it rest 3 minutes, then stir in the plain yogurt and the lime juice.
  10. Serve topped with the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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