Goan-Style Pork Curry
with Basmati Rice
Tangy, tender pork smoothed out with luscious coconut milk makes for a curry like no other! This Indian delight will tantalise your tastebuds yet comes together fast for a midweek meal.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1
carrot
1 packet
pork strips
1 sachet
Curry Spice Blend
1 packet
tomato paste
1 packet
coconut milk
1 bag
baby spinach leaves
Not included in your delivery
olive oil
⅓ cup
water (for the curry)
¼ tsp
brown sugar
¼ tsp
salt
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 mins. Drain.
• Meanwhile, thinly slice carrot into half-moons.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook pork strips in batches until browned and cooked through, 2-3 mins. Season with salt then transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until softened, 3-4 mins. • Reduce heat to medium-low. Add curry spice blend and tomato paste and cook, stirring, until fragrant, 1 min.
• Stir in coconut milk, the water, brown sugar and salt and cook until thickened, 2-3 mins. • Stir through pork strips and baby spinach until wilted and combined, 1 min. Season to taste. • Divide rice and Goan-style curry between bowls to serve.
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