Colombo Curry

Ingredients

• 0.5 teaspoon pepper black
• 1 tablespoon canola oil 
• 2 teaspoons coriander seeds 
• 2 teaspoons cumin seeds 
• 14 ounce less-sodium chicken broth fat-free canned
• 2 tablespoons ginger fresh minced peeled
• 2  garlic cloves minced
• 1.5 cups green onions thinly sliced
• 2 teaspoons ground fenugreek 
• 2 teaspoons ground turmeric 
• 1.5 pounds pork tenderloin trimmed cut into 1/2-inch cubes
• 1 tablespoon juice of lime fresh
• 2 teaspoons mustard seeds 
• 0.8 teaspoon salt 
• 0.5 cup shallots finely chopped
• 3 cups sweet potatoes and into cubed peeled ()
• 2 tablespoons rice long-grain white uncooked

Equipment

• frying pan
• dutch oven

Directions

1. Place rice in a small nonstick skillet; cook over medium-high heat 3 minutes or until lightly browned, stirring constantly.
2. Add coriander, cumin, mustard seeds, and cloves; cook 30 seconds, stirring constantly.
3. Add turmeric and fenugreek; cook for 15 seconds, stirring constantly.
4. Remove mixture from pan; let stand 5 minutes.
5. Place in a spice or coffee grinder; process until finely ground.
6. Heat oil in a Dutch oven over medium-high heat.
7. Add onions, shallots, ginger, and garlic; saut 1 1/2 minutes.
8. Add pork; saut 3 minutes.
9. Add sweet potato; cook 1 minute, stirring frequently. Stir in broth; bring to a boil. Stir in ground rice mixture; cover, reduce heat, and simmer 15 minutes or until sweet potato is tender. Stir in lime juice, salt, and pepper.