Make it Scotch

Specially Selected Pork Curry in a Hurry

  • Prep 15+ mins
  • Cook 23 mins
  • Serves 4

Nutrition

  • Energy 362kcal
  • Fats 18g
  • Sat Fat 7.5g
  • Carbs 19g
  • Fibre 8.6g
  • Protein 28g

Ingredients

Cooking Method

How it's done:

  • 1
    On a chopping board, slice the pork into 1cm thick pieces. Put in a large bowl, mix in some seasoning and the curry powder. Cover and leave to stand while you make the sauce.
  • 2
    Heat half the oil in a frying pan until hot and add the garlic and onion. Stir fry for 2 minutes, then reduce the heat to low, cover the pan and leave to cook gently for 10 minutes until softened.
  • 3
    Stir in the spinach, frozen beans, chickpeas and some seasoning and stir fry for 1 minute to mix. Increase the heat until the contents are steaming, then re-cover and cook gently for 6-7 minutes until the spinach has wilted (or become tender). Set aside.
  • 4
    While the sauce is cooking, heat the oil in another frying pan until hot and stir fry the pork for 7-8 minutes until browned all over and cooked through.
  • 5
    Add the pork and pan juices to the vegetables and pour in the coconut milk. Stir well, bring to the boil, then simmer gently, stirring, for a further 2-3 minutes until everything is cooked through.
  • 6
    To serve, spoon the pork and sauce over freshly cooked golden rice. Serve with fresh mango chutney and fresh coriander if liked.
  • 7
    For the mango chutney, combine 100g chopped prepared mango, 20g chopped red onion and 60g chopped cucumber. Mix 2tsp white wine vinegar with 1tsp honey and mix into the salad along with some seasoning. Sprinkle with chopped red chilli if liked.
  • 8
    TIP: For golden rice or grains, simply add 1tsp ground turmeric to the rice cooking water and cook in the usual way.
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