Goan-Style Pork Curry & Rice

Name: Goan-Style Pork Curry & Rice with Garlic Green Beans
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet white rice; 1.25 cup water (for the rice); 1 packet Green Beans; 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 packet chicken stock pot; 1 packet baby spinach leaves; 1 packet flaked almonds

with Garlic Green Beans

Up to 180$ + Free Treats / Extras for Life

Enjoy tender pork strips smothered 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 extra colour and crunch.

Allergens:

Almond

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.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

white rice

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

1 packet

Green Beans

Tomato

Brown Onion

3 clove

Garlic

1 packet

Pork Strips

1 packet

Tomato Paste

1 sachet

Mumbai Spice Blend

1 packet

Coconut Milk

1 packet

chicken stock pot

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

1.25 cup

water (for the rice)

¼ cup

water (for the curry)

1 tsp

white wine vinegar

Nutritional Values

Energy (kJ)3000 kJ

Calories557 kcal

Fat29.7 g

of which saturates17.7 g

Carbohydrate73.4 g

of which sugars12.9 g

Dietary Fibre10.4 g

Protein38.1 g

Sodium1205 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Saucepan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Rinse and drain white rice. • To a medium saucepan, add the water (for the rice) and a generous pinch of salt, then bring to the boil. • Add 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 and halve green beans. • 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 green beans, tossing, until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. • Transfer to serving bowls, season 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 tomato and onion, tossing, until tender, 4-5 minutes.

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