Pork Loin and Chickpea Curry Bowl

Instructions

1. 1

   Cook the basmati rice: Rinse 2 cups of basmati rice under cold water. In a pot, bring 2 cups of water to a boil, add the rice, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and water is absorbed.

2. 2

   While the rice cooks, prepare the curry ingredients: Dice 1 onion, mince 3 cloves of garlic, and grate 1 inch of ginger.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 3-4 minutes.

4. 4

   Cut the 600g pork loin into 1-inch cubes, season with salt and pepper, and add to the skillet. Cook until the pork is browned on all sides, about 5-7 minutes.

5. 5

   Stir in 2 tablespoons of curry powder, then add 1 can of drained and rinsed chickpeas.

6. 6

   Pour in 1 can of coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 10 minutes until the pork is cooked through and flavors meld.

7. 7

   Serve the curry over the cooked basmati rice and garnish with chopped cilantro. Adjust salt and pepper to taste before serving.