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Dinner recipe · from the recipe book

Pork Shoulder and Red Lentil Spinach Curry

Tender chunks of slow-simmered pork in a thick, gently spiced red lentil and tomato gravy, with silky spinach and a bright squeeze of lemon over nutty brown rice.

Pork Shoulder and Red Lentil Spinach Curry

Ingredients

  • 1¼ lb600 gPork shoulder (Boston butt), trimmedcut into 1-inch cubes
  • 1 cup180 gRed lentils, dryrinsed
  • 5 cups loosely packed150 gBaby spinach
  • 1½ medium160 gYellow onionfinely chopped
  • 5 cloves15 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp12 gCurry powder
  • 2 tsp4 gGround cumin
  • 1 tsp3 gGround turmeric
  • 1½ tbsp20 gCanola oil
  • 3 cups720 gLow-sodium chicken broth
  • ¾ tsp5 gSalt
  • 1½ tbsp20 gLemon juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1⅓ cups250 gLong-grain brown rice, dryrinsed
  • 2⅓ cups560 gWater

Steps

  1. Prepare first: cube the pork shoulder, chop the onion, mince the garlic, grate the ginger, rinse the red lentils and brown rice, and chop the cilantro.
  2. Season the pork shoulder with half of the salt. Heat half of the canola oil in a Dutch oven over medium-high heat and brown the pork in batches, about 6 minutes per batch; transfer to a plate.
  3. Lower the heat to medium, add the remaining half of the canola oil and the onion, and cook until soft and golden, about 6 minutes.
  4. Stir in the garlic and ginger for 1 minute, then add the curry powder, cumin and turmeric and stir for 30 seconds until fragrant.
  5. Add the canned tomatoes and half of the chicken broth, scraping up the browned bits. Return the pork shoulder and its juices, bring to a simmer, cover and cook gently for 50 minutes.
  6. Meanwhile, bring the water to a boil in a saucepan, add the brown rice, cover and simmer on low for 40 to 45 minutes until tender; rest off the heat for 10 minutes and fluff.
  7. Add the red lentils and the remaining half of the chicken broth to the Dutch oven. Simmer uncovered, stirring often, for 20 to 25 minutes until the lentils break down and the pork is fork-tender (well above 145°F / 63°C).
  8. Stir in the spinach a handful at a time until wilted, then add the lemon juice and the remaining half of the salt.
  9. Serve the curry over the brown rice, scattered with the cilantro.

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

Allergens: none in the ingredients as written. Some brands contain gluten.

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

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