As promised, I have some pictures to share from a great weekend visiting my friend Jen and sister Kristen in Massachusetts. Highlights of the trip were seeing the Boston aquarium, making copious amounts of tea with soy milk, talking too much about love and physical therapy, and of course stopping by a frat party.
Now obviously before I can leave for a whole weekend (!), I need to make Fritz a big pile of “man food” so he wont forget to eat the entire weekend while I’m gone (how is it fair that a person can forget to eat? I am always remembering to eat…too often). I made an easy whole wheat linguine with sausage and tomato sauce, which ranks number 1 or 2 on Fritz’s favorite thing to eat–a fairly easy ranking to achieve, because if it’s a food he can pile in a bowl, he pretty much loves it.
The first night of the weekend, Jenny and I decided to do some quick grocery shopping and we put together a delicious curry with pork, mango, butternut squash, and coconut rice. Really easy and super satisfying, especially because it was chilly outside and nice to snuggle up to a warm bowl of Indian flavors.
Pork Mango Curry with Coconut Rice
- 8 0z boneless pork chops, trimmed of fat and cubed
- 1/2 butternut squash, peeled and diced
- 1 onion, diced
- 1 mango, thinly sliced
- 1 T olive oil
- 1 C brown rice
- 2 C water
- 1 can coconut milk
- 1 T curry powder
- salt and pepper to taste
Brown the onion in the olive oil, then add the pork and saute over medium heat until cooked through. Add salt, pepper, and curry powder, and cook until fragrant. Add the butternut squash and 1/2 the can of coconut milk, cover, and simmer until squash is soft.
Meanwhile, bring the water to a boil (with a dash of olive oil and salt if desired), and add the rice. Reduce heat and cover until water is absorbed. Add the remaining coconut milk and cook rice until tender and creamy.
When the squash is fully cooked, add the sliced mango and cook for a few minutes until the mango is warmed through. Serve over the rice, adding salt and pepper to taste.
This was a seriously delicious and easy recipe, and made enough to easily serve four. You could add any variety of other ingredients (use chicken instead or make it vegetarian with cauliflower, chickpeas, or lentils) and it will be just as yummy. That’s why I love curry!
And for your viewing pleasure, I’ll leave you with a few aquarium pictures. Bon appetit!