Versatile Indian Dish

Pork, sweet potato, and kale combo


Meats: chicken or pork (cubed)

Liquids: beef or chicken stock/broth

Starches: sweet/white potato (diced), rice, or beans

Vegetables: kale, onions, carrots, peas, or cauliflower

Other: whatever you like!

Spices: turmeric, coriander, yellow curry, amchur, chana masala, ginger, garlic (Note: adding all of these spices together makes a great combination, but you do not have to use all – or even most – of them. If all you have is a jar of yellow curry, that is fine.)

Sauce: date chutney (You can buy chutney or make it with this formula: 1 cup water + 1/2 cup soft, pitted dates + 1/4 cup tamarind + 1/2 tsp molasses +  2 Tbs brown sugar)

Heat oil in a skillet over medium and add the spices. Cook for 15 seconds, stirring the whole time. Add chosen meat and brown sides. Pour enough stock in skillet to cover bottom until it is about 1 cm deep, scraping bottom of pan. Add chosen starches (except rice – cook that separately) and vegetables. Cover skillet and cook until meat is done and veggies are softened (you may need to turn heat down to prevent burning).

To make the sauce, heat ingredients together in a skillet. Bring to a boil, then turn down heat and let simmer until thickened. Serve on side.

Note: to stick to my food stamp budget, I only used a curry, coriander, and garlic for spices. The chutney was made with baking dates, honey, and water.


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