Indian Pork Curry

Tender pork, hearty vegetables, and warm spices in a creamy curry sauce.

This Indian-inspired Pork Curry brings together tender bites of pork, potatoes, carrots, and bell pepper in a fragrant sauce made with everyday spices and plain Greek yogurt.
Cumin, turmeric, cinnamon, cloves, and allspice create layers of warmth without requiring a special curry paste or complicated spice blend. The yogurt adds a creamy finish and balances the spices with a gentle tang.
It's a comforting, one-pot meal that makes global flavors feel manageable—even on a busy weeknight. Serve it over basmati rice or with warm naan to soak up every bit of the sauce.

Why you’ll love this recipe.

No specialty curry paste or spice blend: The flavor comes from spices you can keep in your pantry.
A complete, hearty meal: Pork, potatoes, and carrots cook together in one pot.
Creamy without heavy cream: Greek yogurt gives the sauce body and a pleasant tang.
Easy preparation: Brown the pork, bloom the spices, and let everything simmer.
Flexible heat level: Adjust the chili flakes to suit your family.
Great with rice or naan: Both make the most of the flavorful sauce.

A little about Indian Pork Curry

India has an enormous variety of curries, with recipes and techniques that differ from region to region and household to household. Some rely on onions and tomatoes, others use coconut milk, yogurt, ground nuts, or spice pastes. There is no single spice blend or sauce that defines every Indian curry.

This recipe is an Indian-inspired home-style curry, using familiar warming spices and yogurt to create a creamy sauce. Instead of requiring a long list of specialty ingredients, it builds flavor with cumin, turmeric, cinnamon, cloves, and allspice.

The addition of potatoes and carrots makes it especially hearty, while the yogurt gives the finished sauce a tangy richness.

Ingredient Spotlight

Cumin brings an earthy, warm flavor that forms the backbone of this curry. Dividing it between the pork seasoning and the cooking oil builds flavor in stages.

Turmeric gives the curry its golden color and earthy character. It works particularly well alongside cumin and the sweeter notes of cinnamon and allspice.

These next spices add warmth and fragrance:

Cinnamon brings a gentle sweetness.
Cloves add an intense, aromatic depth.
Allspice has notes reminiscent of cinnamon, cloves, and nutmeg, helping tie the spice combination together.

Together, they create a rich flavor without needing a premixed curry powder.

Yogurt gives the curry a creamy texture and subtle tang. It also softens the intensity of the spices. The trick is to warm the yogurt gradually with some hot cooking liquid before adding it to the pot. This helps prevent the yogurt from separating when it meets the hot curry.

Pork loin is a lean, readily available cut that works well for a quicker curry. Cut it into evenly sized cubes and simmer gently until just tender. Because it has less fat than pork shoulder, avoid cooking it for much longer than necessary.

Potatoes and carrots make the curry more filling and absorb the flavors of the spiced broth as they cook. Leaving their skins on saves preparation time; just wash them thoroughly before cutting.

Easy ingredient swaps.

Pork loin: Boneless pork shoulder can be used for a richer curry, but it will generally need a longer cooking time.
Greek yogurt: Plain, full-fat regular yogurt works, though the sauce may be thinner. Avoid sweetened or flavored yogurt.
Beef or vegetable stock: Chicken stock also works well.
Bell pepper: Use any color you have, or leave it out.
Potatoes and carrots: Sweet potato, cauliflower, or peas can be used instead. Add quicker-cooking vegetables toward the end.
Chili flakes: Reduce or omit them for a milder curry.

Beginner tips for success.

Brown the pork first. This creates flavorful browned bits that become part of the sauce.
Bloom the spices briefly. Thirty seconds in warm oil helps release their aroma. Stir constantly to prevent burning.
Cut vegetables evenly. Similar-sized pieces cook at roughly the same rate.
Simmer gently. A covered, low simmer helps the pork and vegetables become tender without rapidly reducing the liquid.
Temper the yogurt slowly. Add hot broth one spoonful at a time, mixing between additions.
Don't boil after adding yogurt. Gentle heat is enough to finish the curry.
Taste before serving. Stock varies in saltiness, so adjust the seasoning at the end.

What to serve with this Indian Pork Curry.

This curry is delicious with:

Basmati rice
Warm naan
Roti or chapati
Cucumber raita
A simple cucumber and tomato salad

The rice is ideal for soaking up the sauce, while a fresh cucumber salad adds a cool, crisp contrast.

Make it a complete meal.

Serve a generous bowl of pork curry over basmati rice, with warm naan and a simple cucumber salad on the side.

You already have protein, vegetables, and a hearty sauce in the curry, so you don't need to prepare several complicated sides to make dinner feel complete.

Watch the recipe reel on instagram!

Yield: 4-6 servings

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

This easy Indian-inspired Pork Curry combines tender pork, potatoes, carrots, and warm pantry spices in a creamy Greek yogurt sauce. Serve with basmati rice or naan for a comforting dinner.

Ingredients

1½ lbs pork loin, cut into bite-sized cubes
2 potatoes, cut into bite-sized pieces, unpeeled
1 carrot, cut into bite-sized pieces, unpeeled
1 onion, diced
1 bell pepper, diced
5 garlic cloves, minced
1-inch piece fresh ginger, grated
1 cup plain Greek yogurt, divided
2 teaspoons ground cumin, divided
2 teaspoons turmeric
1 teaspoon cinnamon
½ teaspoon chili flakes
4–5 whole cloves
1 teaspoon ground allspice
1 teaspoon tomato paste
4 cups beef or vegetable stock
⅓ cup roughly chopped fresh cilantro
1 teaspoon salt, plus more to taste
3 tablespoons vegetable oil, divided

Instructions

In a bowl, combine the pork with 1 teaspoon cumin, 1 teaspoon salt, and 1 tablespoon of the Greek yogurt. Mix until the pork is evenly coated.
Heat 2 tablespoons oil in a deep skillet or heavy pot over medium-high heat. Add the pork and brown the pieces on the outside. Work in batches if necessary to avoid overcrowding.
Remove the pork and set aside.
Add the remaining tablespoon of oil to the same pot and lower the heat to medium-low.
Add the remaining cumin, turmeric, cinnamon, chili flakes, cloves, and allspice. Cook for about 30 seconds, stirring constantly until fragrant.
Add the onion and bell pepper. Cook for about 1 minute, stirring to coat them in the spices.
Add the tomato paste, garlic, and ginger. Cook for another 2 minutes, stirring frequently.
Pour in the stock. Add the potatoes and carrots, then return the browned pork to the pot.
Stir to combine. Cover and simmer over medium-low heat for at least 30 minutes, or until the pork and vegetables are fork-tender. Keep the curry at a gentle simmer rather than a rapid boil.
Place the remaining Greek yogurt in a small bowl.
Add a spoonful of hot curry liquid and stir until smooth. Continue adding the hot liquid one spoonful at a time, mixing after each addition, until the yogurt is warm and thin enough to pour.
Reduce the heat to low. Slowly stir the tempered yogurt mixture into the curry.
Warm gently until the curry just begins to bubble, then turn off the heat. Avoid boiling after adding the yogurt.
Taste and adjust the salt as needed.
Stir in the fresh cilantro and serve hot over basmati rice or with warm naan.

Notes

Stock consistency: Four cups of stock will give you a fairly generous amount of sauce. If you prefer a thicker curry, start with 3 cups and add more as needed.
Salt: The recipe includes 1 teaspoon in the pork seasoning. Taste the finished curry before adding more, especially if your stock is salted.
Pork doneness: Cook until the pork is tender and reaches at least 145°F (63°C) internally, followed by a 3-minute rest; the longer gentle simmer also helps the pieces become tender.
Whole cloves: Remove them before serving if you prefer not to have diners bite into a whole spice.
Yogurt: Full-fat Greek yogurt is your best bet for a rich sauce. Temper it carefully and keep the heat low after adding it.