Easy Pork & Mumbai Coconut Sauce
with Roast Capsicum Toss & Pepitas- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
There’s nothing we love more than a super simple weeknight dinner recipe, and this Indian pork dish is a flavourful new favourite. A low-carb winner we know you'll love, too! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
capsicum
1 bag
chopped veggie mix
1 tin
coconut milk
1 bag
baby spinach leaves
1 packet
pork loin steaks
1 packet
pepitas
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 sachet
mild North Indian spice blend
(Contains: Milk;)
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
¼ tsp
salt
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Thinly slice capsicum. • Place capsicum and chopped veggie mix on a lined oven tray. • Sprinkle with mild North Indian spice blend and drizzle with olive oil. Season with salt and pepper, then toss to coat. • Roast until tender, 20-25 minutes.
• When the roasted veggies have 15 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Cook pork steaks until cooked through, 3-4 minutes each side (depending on thickness). • Transfer to a plate and cover with foil to rest.
TIP: Pork can be served slightly blushing pink in the centre.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • Add Mumbai spice blend and the salt. Cook, stirring, until fragrant, 1 minute. • Stir through coconut milk and simmer until thickened slightly, 1-2 minutes. • Season with pepper, then remove from heat.
• Place baby spinach leaves on the roasted veggie tray. Drizzle with white wine vinegar, then toss to combine. • Slice pork steaks. • Divide roast capsicum toss between plates. Top with the pork. • Spoon the Mumbai coconut sauce over the pork. Sprinkle with pepitas to serve.
