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SugarRoti Pork & Chickpea Curry Recipe

SugarRoti Pork & Chickpea Curry Recipe

SugarRoti Pork & Chickpea Curry Recipe

4 servings / 4 steps / 7 ingredients

Pork Nu Spice

This is SugarRoti’s update to the American “pork and beans” - a simple concept that we’ve elevated into something incredible by combining our Pork and Chickpea Curry recipe and SugarRoti Pork Nu Spice blend. Our SugarRoti Pork & Chickpea Curry dish transcends its simple ingredients.

Spice Level
SugarRoti Pork & Chickpea Curry Recipe


  • 1 SugarRoti Pork Nu Spice Package
  • 1 tablespoon olive oil or ghee (clarified butter)
  • 1 medium yellow onion, finely chopped (approx. 2 cups)
  • 1 medium root vegetable, cut into ½-inch cubes (approx. 1 cup) (we like to use carrots, parsnips, or turnips)
  • 2 bunches spinach, chopped (approx. 4 cups)
  • 1 can garbanzo beans, drained
  • 1 lb. pork, cut into 1-inch cubes (we like pork shoulder, but any cut will work great; ask your butcher to trim fat and cut into cubes)
  • 5 cups water (or your favorite broth; for a thicker curry, use less liquid)
  • 2 tablespoons lemon juice
  • 1 medium serrano chili, finely chopped (remove seeds for a milder spice)
  • sour cream or yogurt, to taste
  • ¼ cup fresh cilantro, finely chopped


  1. Heat oil in a large saucepan over medium heat. Add SugarRoti Pork Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
  2. Add onions and serrano. Sauté until onions are tender (4-5 min).
  3. Add root vegetable, spinach, garbanzo beans, pork and stir, scraping the bottom of pan. Add water, simmer covered until pork and root vegetable are tender (25-40 min).
  4. Remove pepper and stir in sour cream or yogurt. Sprinkle with lemon juice and garnish with cilantro before serving.

*Leftovers can be refrigerated up to 3 days or frozen 

Recipe Notes

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