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Bombay Curried Chops https://www.metro.ca/userfiles/image/recipes/cotelettes-cari-3752.jpg PT20M PT25M PT45M
Heat 1 Tbsp. (15 mL) oil in a big pan with a heavy bottom over medium-high heat. Brown chops lightly both sides for 2-3 minutes. Remove from pan and keep warm.In remaining oil, cook onions with curry powder for 2 minutes (if curry paste is used, add it to yogurt). Add vegetables and bouillon. Cover and bring to a boil. Reduce heat to medium-low and simmer for 12-15 minutes.Add chops, cover and cook for 6-7 minutes. Add lentils and mixed yogurt and cornstarch. Season to taste and simmer for 3 minutes, stirring. Garnish with chopped fresh coriander if desired.
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4 4 5 4
2 Tbsp. (30 mL) vegetable oil 4x5 oz (4x150 g) boneless pork chops, 3/4 in. (2 cm) thick 2 medium onions, coarsely chopped 3 Tbsp. (45 mL) curry powder or 2 Tbsp. (30 mL) curry paste 4 medium potatoes, cleaned and cut up 4 medium carrots, peeled and sliced 1/2 cups (125 mL) fresh green beans 3/4 cup (190 mL) vegetable or chicken bouillon 19 oz (540 mL) can lentils, rinsed and drained 3/4 cup (190 mL) yogurt, mixed with 2 tsp. (10 mL) cornstarch fresh coriander
Bombay Curried Chops

Bombay Curried Chops

Rate this recipe
4 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 4x5 oz
    (4x150 g)
    boneless pork chops, 3/4 in. (2 cm) thick
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  • 2
    medium onions, coarsely chopped
  • 3 Tbsp.
    (45 mL)
    curry powder or 2 Tbsp. (30 mL) curry paste
  • 4
    medium potatoes, cleaned and cut up
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  • 4
    medium carrots, peeled and sliced
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  • 1/2 cups
    (125 mL)
    fresh green beans
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  • 3/4 cup
    (190 mL)
    vegetable or chicken bouillon
  • 19 oz
    (540 mL)
    can lentils, rinsed and drained
  • 3/4 cup
    (190 mL)
    yogurt, mixed with 2 tsp. (10 mL) cornstarch
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  • fresh coriander
Imprimer ma sélection

Preparation

Heat 1 Tbsp. (15 mL) oil in a big pan with a heavy bottom over medium-high heat. Brown chops lightly both sides for 2-3 minutes. Remove from pan and keep warm.

In remaining oil, cook onions with curry powder for 2 minutes (if curry paste is used, add it to yogurt). Add vegetables and bouillon. Cover and bring to a boil. Reduce heat to medium-low and simmer for 12-15 minutes.

Add chops, cover and cook for 6-7 minutes. Add lentils and mixed yogurt and cornstarch. Season to taste and simmer for 3 minutes, stirring. Garnish with chopped fresh coriander if desired.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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