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Lunch recipe · from the recipe book

Pork Shoulder, Red Lentil and Sweet Potato Curry

Tender braised pork shoulder in a thick, gingery red lentil sauce with soft chunks of sweet potato, spinach and a bright squeeze of lime.

Pork Shoulder, Red Lentil and Sweet Potato Curry

Ingredients

  • 1¼ lb550 gPork shoulder (Boston butt), trimmedcut into 1-inch cubes
  • ¾ cup150 gRed lentils, dryrinsed
  • 3 medium400 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tbsp30 gTomato paste
  • 1½ tbsp20 gCanola oil
  • 1½ tbsp10 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • 1 tsp6 gSalt
  • ½ tsp1 gBlack pepper
  • 4 cups950 gWater
  • 4 cups loosely packed120 gBaby spinach
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: cube the pork shoulder, dice the onion, mince the garlic, grate the ginger, peel and cube the sweet potato, rinse the red lentils and chop the cilantro.
  2. Season the pork 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 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 and the onion. Cook 5 minutes until soft.
  5. Stir in the garlic and ginger and cook 1 minute.
  6. Add the curry powder, cumin, turmeric and tomato paste and stir 1 minute until fragrant and darkened.
  7. Pour in the water, scraping up the browned bits, then return the pork and its juices to the pot. Bring to a boil, cover, and simmer gently for 50 minutes.
  8. Stir in the red lentils, the sweet potato and the remaining half of the salt. Cover and simmer 25 minutes, stirring now and then, until the lentils break down, the sweet potato is tender and the pork is fork-tender and well above 145°F (63°C).
  9. Stir in the spinach until wilted, about 1 minute, then take the pot off the heat and stir in the lime juice.
  10. Ladle into bowls and scatter the cilantro on top.

Allergens: none of the nine major allergens in the ingredients as written.

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

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