Packed with flavor and incredibly easy to make, this Pork Curry will be a recipe you make again and again. It's delicious, low carb, and the perfect way to sneak some extra veggies into your diet.
We don't eat much. Then add to that the fact that we don't like leftovers, cooking becomes a bit of a challenge. So when I ordered a pork shoulder for making Chile Verde, I set aside a pound or so to try something different: Pork Saag.
What Makes This Pork and Spinach Curry So Delicious?
- Fast. After marinating, this pork curry recipe is done in under 30 minutes.
- Easy. Made quick and easy with the help of your Instant Pot.
- Low Carb. Only one net carb per serving.
- Tender. Marinating in the half and half prior to cooking makes this a fall-apart pork saag.
- Healthy. Eat more greens with the delicious flavors of pork and tomato infused into them.
What Cut Of Pork Is Best For Curry?
My preference for this recipe is pork shoulder. It has a good fat content (making it great for a keto diet) so it is packed with flavor. It is also easily shredded when cooked in your Instant Pot.
How To Make Pork Curry
You won't believe how easy this recipe is once you taste how rich and delicious the flavors are. With just a few simple steps, you'll have a fantastic keto meal.
- Marinate the pork in the ingredients specified.
- Heat your Instant Pot and add the ghee.
- Add the pork along with the marinade, and the tablespoon of tomato paste and cook until the pork is lightly seared, and the tomato paste has been well incorporated.
- Pour in the water, and cook under High Pressure.
- While this is cooking, chop up your spinach and have it at the ready.
- Once done, release using Quick Pressure release, and put in the spinach. Mix well to incorporate.
- Close the lid and cook spinach. Allow to NPR.
- Mix well and garnish with some additional half and half if desired.
How To Make Stovetop Pork Saag
- Marinate. Prepare the pork in the marinade ingredients specified.
- Heat. Warm ghee in a pan on your stovetop.
- Add pork. Place pork along with the marinade, and the tablespoon of tomato paste and cook until the pork is lightly seared, and the tomato paste has been well incorporated.
- Pour. Add water and cook until tender.
- Chop. Cut up your spinach and have it at the ready.
- Mix. Stir spinach into the pork and liquid in the pan.
- Cook. Simmer for an additional minute to cook the spinach.
- Finish. Mix well and garnish with some additional half and half if desired.
Tips And Tricks For Making This Low Carb Pork Curry Recipe
- Always marinate the pork shoulder before cooking to ensure you get the most tender Pork Curry.
- If you want to make this recipe without pork, it is also great with chicken and lamb.
- Want a Vegetarian option? Try my recipe for Saag Paneer.
- While the Instant Pot makes this recipe cook much faster, the flavors are just as great when made on the stovetop.
Want More Low Carb Instant Pot Recipes?
- Butter Chicken - The reason they call me "The Butter Chicken Lady". My most loved recipe.
- Green Beans and Bacon - Who doesn't love bacon and vegetables kids will BEG to eat?
- Beef Barbacoa - Packed with flavor and perfect on a low carb wrap.
- Garlic Parmesan Spaghetti Squash - The tastiest way to make spaghetti squash.
- Chicken Korma - An Indian takeout favorite made in the comfort of your own home.
- Taco Soup - Great for cooler weather or meal prep.
This Pork Saag is the perfect quick, low carb meal. If you love it as much as I do, please share with your friends on Facebook or Pinterest to make again soon.
Ingredients
Marinate for 30 minutes to 24 hours
- 1 pound (453.59 g) Boneless Pork Shoulder, cut into bite size cubes
- 1/3 cup (80.67 g) Half and Half
- 1 teaspoon (1 teaspoon) Garlic, minced
- 1 teaspoon (1 teaspoon) Minced Ginger, minced
- 1/2 teaspoon (0.5 teaspoon) Turmeric
- 1/2 teaspoon (0.5 teaspoon) Cayenne Pepper
- 1-2 teaspoons (1 teaspoons) Kosher Salt
- 2 teaspoons (2 teaspoons) Garam Masala
Additional ingredients
- 1 tablespoon (1 tablespoon) Ghee or Oil
- 1 tablespoon (1 tablespoon) Tomato Paste
- 3/4 cup (187.5 g) Water
- 5 ounces (141.75 g) baby spinach, , chopped
Instructions
- Marinate the pork in the ingredients specified.
- Heat your Instant Pot and add the ghee.
- When it melts, add the pork along with the marinade, and the tablespoon of tomato paste and cook for 5-10 minutes until the pork is lightly seared, and the tomato paste has been well incorporated.
- Pour in the water, and cook for 10 minutes at High Pressure.
- While this is cooking, chop up your spinach and have it at the ready.
- Once done, release using Quick Pressure release, and put in the spinach. Mix well to incorporate.
- Close the lid and cook for an additional 2 minutes and allow it to release pressure on its own.
- Mix well and garnish with some additional half and half if desired.
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Nutrition
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
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Robin
I've made your version with the pork and it came out great. Today I made it with chickpeas instead of pork and some diced tomatoes instead of tomato paste. It also came out great and was super simple to make. Thank you!!!!!
Rebecca
If I use chicken breasts for this recipe in the instant pot, would the times stay the same? And cube the chicken first as well?
Thank you!
Sherri
You brought up that you often cook lamb and spinach, but I don’t see any such recipe on here and it’s not in the Indian instapot book I bought either. How do I find it? It is a rather popular dish at the restaurants here. And I can find it by other authors.
Thanks
URVASHI PITRE
It’s the exact same recipe as this one. Just substitute lamb cubes instead of pork. I think I mentioned that in the post here
Brandon
Hi, similar to other attempts at your recipes I got great flavor but a very watery sauce. It was almost like pork soup, not a real curry. Tried adding more half-and-half at the end, but couldn’t get it to take a nap. Any ideas or suggestions about how to get a thicker, more flavorful consistency?
Brandon
*thicken up 🙂
Have had a similar issue with the butter chicken as well, very tasty but very watery
Rob
Hi - if I get a watery sauce, I put a wide pot on the range and put in a colander and dump everything in. Shake the colander to get the water out and cook it down in the pot. Taste it as it reduces so it doesn't get too salty. Then dump your reduced sauce back over the pork and spinach.
URVASHI PITRE
So all that water is coming from the meat and veg since there isn’t that much added water. Is your meat injected with brine, there more likely to yield a thinner sauce. I also don’t know how to get pork stew to take a nap haha, but it you really want it thick w cornstarch slurry may do the trick
Nathan
Hi
My uncle is wanting to try out this recipe however he is not sure what this is suppose to be?
1/3 cup (80.67 g) Half and Half?
URVASHI PITRE
It's half milk and half cream, it's just sold that way in the US. You could use light cream I think.
Lynda
Can this recipe be doubled
Rose Martine
You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting.
Regards
rose martine
Ankita
Hi!!
Love your post. It's really amazing & helpful too. Being foodie i keep trying new dishes i tried this recipe & it turned out to be really tasty . Keep sharing 🙂
Thank You & Regards
Ankita
Deep Web
This looks beyond amazing! I tend to spend all of my money on food, specifically soup (I can eat it all day, every day, and any time of the year). I haven’t heard of some of your ingredients but would love to try this recipe for sure!