My Easy Pork Curry recipe with mushrooms has a delicious tomato based sauce. Its perfect if you're looking for something new to do with pork shoulder (or pork butt). This one pot meal is quick, flavorful and can be as mild or spicy as you like. It's cooked low and slow so the oven does the hard work and the pork is melt in the mouth tender.
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This easy pork curry recipe is one I've been cooking for years and it requires very little preparation. Just add some diced pork and chopped veggies into hot oil for a quick sauté. Then layer up the remaining ingredients and place in the oven to simmer while you get on with your evening.
I tend to opt for a mild-medium curry powder when making this curry sauce for the kids. I then like to add a bowl of chopped chili peppers to the table. That way those who like their curry hotter can add some to their sauce.
Jump to:
- Why You'll Love This Easy Pork Curry Recipe
- Easy Pork Curry Ingredients
- How to Make Pork Curry - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- How To Reheat
- How to Freeze
- Pin This Easy Pork Curry with Mushrooms (Tomato Base) Recipe For Later
- What Do You Think?!
- More Easy Slow Cooked Dinner Recipe Ideas
- Printable Recipe
- Easy Pork Curry with Mushrooms (Tomato Base Recipe)
- Reader Comments & Ratings
Why You'll Love This Easy Pork Curry Recipe
- My easy curry sauce only takes 15 minutes to prepare, then you can leave it to bubble away in the oven.
- Its a great option if you love pork butt and are bored of pulled pork! Give it a go!
- This curry is easily adapted to suit your taste, if you like your curry milder, use a mild curry powder, for spicier, use a hot curry powder. Or if you're somewhere in the middle, use a medium curry powder.
- Cooking homemade curry is a lot healthier than the local takeaway. There's no excess salt, sugar or seed oils in this sauce.
- Use gluten free chicken stock for a gluten free pork curry.
- If you love homemade curry, try these healthy recipes with no compromise on flavor!
Easy Pork Curry Ingredients
Find the full list and quantities in the recipe card below.
Pork - I use a lean cut of pork that is suitable for slow cooking. Lean pork shoulder or pork butt would be ideal in this recipe.
Curry Powder - You be able to pick up Indian curry powder in any good store. You can use mild, medium or hot curry powder, whichever is your preference. You can also buy on it Amazon. You can also try making your own spice blend by combining turmeric, chili powder, cumin, coriander, and even some ground ginger, or mustard seeds.
Stock - I use chicken stock when making this curry, but you could use vegetable or even beef stock if you want a red meat flavor.
Leeks - I've used leeks here for something different. They add a mellow sweetness and pair so well with pork! But it's fine to leave them out and add some extra onion if preferred.
Mushrooms - You can use any variety of mushroom that you enjoy eating. I usually opt for cremini mushrooms (chestnut mushrooms in UK) as I think they have great flavor.
Mixed Herbs - I like to add some dried mixed herbs to flavor the base of the curry sauce. Mixed herbs are readily available in the UK, but you could use Italian seasoning or herbes de Provence in the US.
How to Make Pork Curry - Step-By-Step
Find the full printable recipe card below.
Season the diced pork meat with sea salt and black pepper then sear in olive oil in a Dutch oven, or oven-proof large skillet.
Work in batches if needed so you don't overcrowd the pan. Move the pork to a plate and sprinkle over the cornflour or flour.
Fry the chopped onions, leeks & mushrooms in the same pan with the remaining olive oil until softened.
Return the seared pork to the pan and add the curry powder.
Stir well to combine then add the canned tomatoes, stock and herbs.
Season again and stir well. Add the lid to the pan and and cook in the oven for 90 minutes or until the meat is fork tender.
Once the curry has come out of the oven, taste and adjust the seasoning as necessary.
Garnish with fresh cilantro leaves if using and serve.
Frequently Asked Questions
Is this pork curry traditional Indian food?
No, this is not based on one of those traditional Indian recipes, rather it is an easy homemade curry, made using preblended curry powder. If this was a traditional recipe it would use a variety of different ground and whole spices in the base sauce. Also pork is not a meat that is widely eaten in India.
What is the best cut of pork for curry?
I prefer to use a lean pork shoulder or pork butt, cutting away as much of the excess fat as possible. However, you could use pork belly if you prefer, the slow cook will work well with that particular pork cut.
If you want a really lean cut of pork then go for pork tenderloin. You will need to significantly cut back on the cooking time if using this cut as it is lean and requires a very quick cook, rather than a slow cook.
Variations & Substitutions
I've used pork, but this recipe would also work well with beef chuck, or lamb shoulder.
Swap the pork for bone-in skin-on chicken thighs or chicken drumsticks, just make sure you adjust the cooking times.
If you like your curry extra spicy, add some whole or ground Indian spices to the curry sauce. Try a cinnamon stick, cumin seeds, fennel seeds, curry leaves, bay leaves, ground turmeric, garam masala, coriander powder, chili powder, cayenne pepper or red pepper flakes.
Add extra vegetables to the curry, try potato, sweet potato, butternut squash, cauliflower, green beans, bell peppers, baby corn, eggplant or zucchini.
Try adding some other aromatics like garlic cloves, fresh ginger or lemongrass to the base of the sauce.
At the end - stir through some leafy greens like kale, spinach or chard and allow to wilt in the heat of the curry sauce.
For a creamy curry sauce, add some creamy coconut milk to the sauce, cutting back a little on the chicken stock.
Tips & Tricks
- Remember if you're buying the pork from the butcher you can ask them to dice it into bite sized pieces to save you time.
- If you're in a real hurry use ready chopped onion instead of leek to cut down even more on prep time. You could also use frozen onion in a pinch.
- Searing the pork and sautéing the vegetables first builds flavor. If you're in a hurry it's fine to skip this step and put everything into the pot at the same time.
- Make sure you bake the curry for long enough for the meat to be fork tender and don't be afraid to cook it for longer if it needs.
- A great way to 'refresh' reheated or frozen curry is to add fresh herbs or some sliced spring onions. So remember to add some fresh cilantro to the curry when you re-heat it.
- This is perfect for making ahead - as with all curry, it tastes even better the next day when all the flavors have had a chance to intensify.
How To Serve
Steamed basmati rice (white or brown) and naan bread are both classic accompaniments to this dish. I always like to serve bread which helps mop up the curry sauce.
For something a little different try my Coconut Rice with Lime. Cauliflower rice is a great light and low carb option.
I like to add a bowl of freshly sliced red chilies or my Easy Pickled Jalapeños to the table. That way those who like their curry on the hotter side can add it to taste.
If you're having a curry night with friends - try serving my Easy Red Dahl alongside as a side.
How To Reheat
Curry is a great make ahead dish and is perfect for weekly meal prep. Prepare it the day before and leave to cool before storing in the fridge.
In fact curry always tastes better the second day as the flavors intensify when left to sit overnight. Next time you're ready to eat it, just put the curry back on the stove and warm up gently until piping hot.
How to Freeze
As with most curries, this homemade curry can be easily frozen. Cook the curry then allow it to cool completely before placing in an airtight container with a tight fitting lid.
It will keep in the freezer for up to 3 months. When ready to enjoy, defrost thoroughly before heating gently until hot all the way through.
Pin This Easy Pork Curry with Mushrooms (Tomato Base) Recipe For Later
What Do You Think?!
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More Easy Slow Cooked Dinner Recipe Ideas
Printable Recipe
Easy Pork Curry with Mushrooms (Tomato Base Recipe)
Ingredients
- 2 tbsp Olive Oil
- 2 lb Pork Butt Roast - or leg, lean, diced
- 2 tbsp Cornstarch (Cornflour) - or all-purpose/plain flour
- 1 Onion - chopped
- 3 Leeks - chopped
- 10 oz Mushrooms
- 2 tsp Curry Powder
- Sea Salt and Black Pepper
- 14 oz Canned Diced Tomatoes
- 1 cup Chicken Stock - or vegetable
- ¼ tsp Mixed Herbs
- Fresh Cilantro (Coriander) - optional garnish
Instructions
- Preheat the oven to 325ºÇ/170ºC
- Season the diced pork meat with sea salt and black pepper.
- Heat 1 tablespoon olive oil in a Dutch oven or oven-proof pan with lid over a medium heat.
- Fry the pork in the oil until browned. You do not need to cook it all the way through. You may need to work in batches so you don't overcrowd the pan and boil the pork instead of searing it.
- Move the pork to a plate and sprinkle over the cornflour or flour.
- Fry the chopped onions, leeks & mushrooms in the same pan with the remaining 1 tablespoon olive oil for around 3 mins until softened.
- Return the seared pork to the pan and add the curry powder. Stir well to combine.
- Add the canned tomatoes, stock and herbs. Season again and stir well.
- Add the lid to the pan and and cook in the oven for 90 minutes or until the meat is fork tender.
- Once the curry has come out of the oven, taste and adjust the seasoning as necessary.
- Garnish with fresh cilantro leaves if using and serve.
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