Creamy Curry Pork And Rice Bake - cooking recipe

Ingredients

2 -4 tablespoons oil
2 lbs pork shoulder, cut into about 2-inch cubes
2 tablespoons curry powder (can use a little more if desired)
3 -4 large carrots, halved lengthwise and cut into about 1-inch half-moons
1 big onion, chopped
fresh garlic (optional)
1 (13 ounce) can coconut milk
1 (14 ounce) can chicken broth, undiluted
1/2 cup water
salt
pepper (optional)
1 (19 ounce) can chickpeas, drained and rinsed
1 (12 ounce) box uncooked basmati rice or 2 cups uncooked white rice
1 (10 ounce) box frozen spinach, drained (optional)

Preparation

Heat oven to 350\u00b0F.
In a large deep oven-proof pot, heat oil over medium-high heat.
Brown the pork in 2 batches about 3 minutes per batch; set aside to a plate.
Return meat to the pot.
Add in curry powder, carrots and onion (and garlic if using); cook about 5 minutes.
Add in coconut milk, chicken broth, water and salt; bring to a boil.
Stir in rice, chickpeas and spinach, cover with lid.
Place in oven and bake for about 25-30 minutes, or until rice is tender.
Let stand, covered for 5 minutes before serving.
Delicious!