Creamy Curry Pork And Rice Bake

• 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)

1. Heat oven to 350u0b0F.
2. In a large deep oven-proof pot, heat oil over medium-high heat.
3. Brown the pork in 2 batches about 3 minutes per batch; set aside to a plate.
4. Return meat to the pot.
5. Add in curry powder, carrots and onion (and garlic if using); cook about 5 minutes.
6. Add in coconut milk, chicken broth, water and salt; bring to a boil.
7. Stir in rice, chickpeas and spinach, cover with lid.
8. Place in oven and bake for about 25-30 minutes, or until rice is tender.
9. Let stand, covered for 5 minutes before serving.
10. Delicious!

oil, pork shoulder, curry powder, carrots, onion, fresh garlic, coconut milk, chicken broth, water, salt, pepper, chickpeas, basmati rice, frozen spinach

Taken from www.food.com/recipe/creamy-curry-pork-and-rice-bake-137818 (may not work)