Ingredients
- 750 ml (3 cups) butternut squash, cut into 2.5-cm (1-inch) cubes
- 10 ml + 15 ml + 15 ml (2 tsp + 1 tbsp + 1 tbsp) canola oil
- 500 g (1 lb) pork tenderloin, cubed
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 125 ml (½ cup) chicken broth
- 1 can (370 ml) evaporated skim milk
- 1 red apple, unpeeled, diced
- 15 ml (1 tablespoon) curry powder
- 125 ml (½ cup) fresh coriander leaves
- 3 green onions, sliced into rings
Preparation
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place squash cubes on baking sheet and toss with 10 ml canola oil. Season with salt and pepper. Bake for 15 minutes or until slightly tender.
- Meanwhile, in a large saucepan, heat 15 ml oil and brown the pork cubes quickly to preserve the pink interior. Remove the cubes from the pan and set aside.
- In the same pan, over medium-high heat, heat 15 ml oil. Add onion and garlic and sauté for a few minutes, until onion is transparent.
- Stir in chicken broth, evaporated milk, diced apple, squash and pork cubes. Sprinkle with curry powder. Stir well and simmer for 5 minutes.
- Check seasoning and adjust if necessary.
- Just before serving, garnish each plate with green onion and coriander leaves.
Suggestion for a complete meal:
Serve with a green vegetable and baby potatoes.