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1 lb lean boneless pork, cut into 1/2-inch pieces
1 cup chopped onion
2 to 3 tsp curry powder
1/2 tsp garlic salt
16-ounce can tomatoes, cut up
3 cups zucchini halved lengthwise and sliced
3 Tbs all-purpose flour
1/2 cup plain low-fat yogurt
3 cups hot cooked rice
In a 2-quart casserole combine pork, onion, curry, and garlic salt.
Cook, covered, on 100% power (high) for 5 to 7 minutes (8 to 10
minutes in a low-wattage oven) or till onion is tender, stirring
after 2 minutes. Stir in undrained tomatoes. Cook, covered, on
50% power (medium), or 100% power (high) in a low-wattage oven,
for 10 minutes. Stir in zucchini.
Cook, covered, on medium for 10 to 15 minutes more (8 to 10 minutes
on high power in a low-wattage oven) or till pork and zucchini are
tender, stirring once. Stir flour into yogurt, stir into pork
mixture.
Cook, uncovered, on high for 3 to 4 minutes or till slightly
thickened and bubbly, stirring twice. Cook 1 minute more. Serve
with hot cooked rice.
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Curried Pork