Coconut Pork Stew With Garam Masala Recipe (2024)

Could this be adapted for a slow cooker and/or pressure cooker? Seems like a fantastic weeknight dish if it can be done with one of those methods!

Doubling the yellow split peas quantity will thicken it further & adding additional diced tomatoes midway through the cooking will increase the vegetable to meat ratio. It can sustain the extra content and holds up without calling for rice.

Given the large difference in smoke points between refined and virgin coconut oils, and the way it's used in this recipe (hint: heated) I would wager that refined is the better of the two.

Slow cooker, yes, but only step 6 can be replaced with slow cooker. If you are in a hurry pressure cooker is good enough but if you want the meat to become tender and get the spices into it then slow cooking helps.

This was a huge hit. I used virgin coconut oil and didn't have any problem with burning/smoking. I trimmed the pork butt pretty lean and didn't feel like the resulting stew was too fatty. And I added red lentils (I like them better than split peas) just for the last hour of cooking because they cook pretty fast. Good spice balance, with the coconut oil and coconut milk both adding nicely. One of the two best NYT recipes I've found so far (with the Best-Ever Gazpacho).

Actually Indians cook virtually anything in a pressure cooker so I should think this one would work.. personally I'd cooked the soak lentils with the seared pork all in one go so as to better meld the flavors. A lower heat and more pressure cycles will keep the meat tender rather than pressure cooking under high heat.

We do something like this with goat or lamb bones with little meat on them. Done in a slow cooker overnight.

This dish, made as written minus the garlic oil was well received by the entire family (incl 9 and 11 year old). I used 3/4 of a jalapeno and it was just enough heat for us. Please note: The peas took close to four hours in the oven to soften.

This was an absolutely amazing dish! My only comment would be to double the amount of garam masala, or add more to taste near the end. It was good, but when we topped up the spices, it became GREAT!
Lastly, I substituted red lentils for the yellow split peas and really liked the outcome.

Its SO GOOD! Saute the meat first - not possible to get a good brown on it w/out burning the garlic. Instead of cayenne use something hot with smokey flavor, like chipotle. Replace split peas with 3/4 c rinsed, unsoaked red lentils. Use whole can of coconut milk. I prefer unrefined coconut oil - Dr. Bronners is really good. Instead of tarka I add in the mustard seed with the spices. Don't bother marinating the meat overnight - who does that? Works great in an Instant Pot at 1 hour 10 min.

I'm not sure why this stew bakes in the oven at 325 instead of slowly simmering on the stove top. When I removed it from the oven after 2.5 hours, it has lost all of its liquid. I added some chicken broth and let it simmer on the stove for another 30 minutes. This brought it back to life and the result was delicious!

Didn't have any appropriate oven/stove top pan for this so I put it in the instant pot on high pressure for 40 minutes. Pork came out nearly falling apart. Since the instant pot didn't reduce it I removed the lid and let it simmer for 30 minutes.

Loved this! The one thing I would adjust next time is to brown the meat first, set aside, then complete the recipe. Easier to get a good sear that way, and brown tastes good!

As others mentioned, I seared the pork first and added 3 makrut line leaves and a tablespoon of fish sauce. I used an entire can of coconut milk and braised in the oven at 275f, adding red lentils in the final hour. Served over rice. Very nice flavour.

Doubling up the garam masala helped. Didn’t change another thing. Excellent!

Double Garam masala and cumin, also double the split peas. Added chicken broth to cover meat before putting in the oven.

Delicious and not much work if you don’t count de-boning the shoulder. We had potatoes to use and roasted some dusted with garam masala. Intended to have on the side but as the stew was pretty meaty, we added a few to the bowl. I now can’t imagine without, they worked so well.

Took bits of feedback from the comments, used all ingredients as stated. Changed method because I didn't want to mind something simmering for hours. Browned the meat. Caramelized onions and cooked the tomatoes in it for a bit. Put everything in my instant pot with 2 cups of rinsed split yellow lentils. 15 min low pressure with no additional liquid. Forced venting (I am not patient)Added 1 can coconut milk. Another 15 min low pressure. Lovely lentil rich pork curry stew. Under 2 hours, total

I added 6 small apricots chopped up and dropped the split peas, mmm delicious.

2 tbs green seasoning . Brown pork before hand

I seared the meat first so the garlic wouldn’t over cook.

Made this and switched out the yellow peas for red lentils also. It was delicious and easy. Don't forget to make the Garlic Oil...you might want to make extra - it was that good! Added the lentil for the last hour - they cooked perfectly.

Skip spiced oil at the end. Add Red lentils after in oven for 1 hour.

Improvised for a quick dinner using pulled pork I had in the freezer, 28-oz. can of crushed tomatoes, 1 can of garbanzo beans. Family loved it, looking forward to making the original recipe.

I made this in my Instapot. I browned the meat on the stove top. Sautéed the onions and garlic in the Instapot, I used dried jalepenos because that is what I had. I used a full can of coconut milk. I did not add split peas nor lentils. I added kale after it was done cooking for 40 minutes and let it cook a bit on the sauté function until the kale was done and the sauce reduced a bit. I used a wonderful garlic chili oil from Fly by Jing and put in some already baked potatoes. Delic!

This is a great recipe. No need to soak the split peas overnight or to marinate overnight. Double the garam masala. The chili garlic oil is fantastic, but isn't spicy (hot) enough for my taste as described: really very little heat to it. Recommend a bit more punch.

This was a really wonderful way to achieve a tender flavorful pork dish. i loved the Indian flavors. Personally I would leave out the yellow split peas…I find them gassy. But you could replace them with another vegetable and have a real complete meal. Potatoes, peas or another vegetable. I made this as instructed but did add a bay leaf. I served it over rice which was really a good compliment for the gravy. Excellent dish. My family loved it!

This recipe is fantastic. We made it day-of after finding a good deal on pork butt at the store, so omitted the yellow split peas and did not marinate the pork overnight. The pork was still incredibly flavorful, and we served it over jasmine rice for an added starch. Because our pork butt had a lot of marbled fat, I did find myself needing to skim some fat off the top after taking the dish out of the oven, but it was well worth it. Used store-bought chili oil, which was perfect.