Goan-Style Pork Curry & Rice

Name: Goan-Style Pork Curry & Rice with Garlic Pea Pods
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1.5 cup water (for the rice); 1 packet basmati rice; 1 packet Pea Pods; 1 tomato; ½ brown onion; 3 clove garlic; 1 packet pork strips; 1 packet tomato paste; 1 sachet Mumbai spice blend; 1 packet coconut milk; ¼ cup water (for the curry); 1 tsp white wine vinegar; 1 sachet chicken-style stock powder; 1 packet baby spinach leaves; 1 packet flaked almonds

with Garlic Pea Pods

0.0(0)

Get up to $230 off + Free Extras for 8 weeks

Calories

714 kcal

Protein

36.3g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Almond
Wheat
Gluten
Soy
May contain traces of allergens
Milk
Peanuts
Sesame
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pine Nut
Pecan
Pistachio
Walnut

Enjoy tender pork strips smoothed with a creamy, golden curry like no other! This Indian delight will tantalise your tastebuds yet comes together fast for a midweek meal. Serve with some garlicky green beans and almonds for some extra colour and crunch. *We’ve replaced the green beans in this recipe with pea pods due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 packet

Pea Pods

tomato

brown onion

3 clove

garlic

1 packet

pork strips

1 packet

tomato paste

1 sachet

Mumbai spice blend

1 packet

coconut milk

1 sachet

chicken-style stock powder

1 packet

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

1 tsp

white wine vinegar

Nutritional Values

Energy (kJ)2986 kJ

Calories714 kcal

Fat28 g

of which saturates16.5 g

Carbohydrate77.2 g

of which sugars12.5 g

Dietary Fibre16.9 g

Protein36.3 g

Sodium1225 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• To a medium saucepan, add the water (for the rice) and a generous pinch of salt, then bring to the boil. • Add basmati rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, trim pea pods. • Roughly chop tomato and brown onion (see ingredients). • Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pea pods, stirring, until tender, 2-3 minutes. • Add half the garlic and cook until fragrant, 1 minute. • Transfer to serving bowls, season to taste with salt and pepper and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil. • Cook pork strips, in batches, until golden, 2-4 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion and tomato, stirring, until tender, 4-5 minutes.

• Add tomato paste, Mumbai spice blend and the remaining garlic to the pan. Cook until fragrant, 1-2 minutes. • Stir in coconut milk, the water (for the curry), white wine vinegar and salt and simmer until slightly reduced, 2-3 minutes. • Return cooked pork strips with a drizzle of olive oil to the pan, stirring until combined and heated through, 1 minute. • Remove from heat, then add baby spinach leaves, stirring until combined. Season with salt and pepper.