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Dinner recipe · from the recipe book

Pork Shoulder, Red Lentil and Cauliflower Curry

Tender chunks of warmly spiced pork shoulder simmer with silky red lentils and cauliflower in a gingery tomato gravy brightened with lime and cilantro.

Pork Shoulder, Red Lentil and Cauliflower Curry

Ingredients

  • 1¼ lb600 gPork shoulder (Boston butt), trimmedcut into 1-inch cubes
  • ¾ cup160 gRed lentils, dryrinsed
  • 4¼ cups florets450 gCauliflowercut into small florets
  • 1½ medium160 gYellow onionfinely chopped
  • 5 cloves15 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tbsp32 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • 1½ tbsp20 gCanola oil
  • 1½ tbsp8 gCurry powder
  • 2 tsp4 gGround cumin
  • 1¾ tsp3 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1⅛ tsp7 gSalt
  • ½ tsp1 gBlack pepper
  • 3¾ cups900 gWater
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLime juice
  • 1 cup chopped15 gFresh cilantrochopped

Steps

  1. Before you start cooking, cube the pork shoulder, chop the onion, mince the garlic and jalapeño, grate the ginger, cut the cauliflower into florets, rinse the red lentils and chop the cilantro.
  2. Season the pork shoulder with half of the salt and the black pepper.
  3. Heat half of the canola oil in a Dutch oven over medium-high heat. Brown the pork shoulder in two batches, about 4 minutes per batch, then move it to a plate.
  4. Lower the heat to medium and add the remaining half of the canola oil. Cook the onion for 6 minutes until soft and golden.
  5. Stir in the garlic, ginger and jalapeño and cook 1 minute. Add the curry powder, cumin, coriander and turmeric and stir 30 seconds until fragrant.
  6. Stir in the tomato paste and cook 1 minute, then add the canned tomatoes and 600 g (two-thirds) of the water, scraping up the browned bits.
  7. Return the pork shoulder and its juices to the pot. Bring to a boil, cover, and simmer gently for 60 minutes until the pork is nearly tender.
  8. Stir in the red lentils, the cauliflower, the remaining 300 g (one-third) of the water and the remaining half of the salt. Simmer uncovered, stirring often, for 20 to 25 minutes, until the lentils break down, the cauliflower is tender and the pork is fork-tender and well past 145°F (63°C).
  9. Take the pot off the heat and stir in the lime juice. Ladle into bowls and top each with a spoonful of Greek yogurt and the cilantro.

Contains: Milk.

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

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