Indian-Spiced Pork & Veggie Curry
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Indian-Spiced Pork & Veggie Curry

Indian-Spiced Pork & Veggie Curry

with Rice, Greek-Style Yoghurt & Flaked Almonds

Your kitchen will be full of gorgeous curry aromas when this beauty hits the stovetop. Paired with fluffy basmati rice, a colourful array of veggies and tender pork strips, you'll want every night to be curry night.

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Under 650kcal
Quick
Allergens:
Almond
Milk

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1

carrot

1

capsicum

1 packet

pork strips

1 packet

mild curry paste

1 packet

garlic paste

1 bag

baby spinach leaves

1 packet

flaked almonds

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

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

½ cup

water

1 tsp

brown sugar

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Nutritional Values

Energy (kJ)2503 kJ
Fat12.8 g
of which saturates3.1 g
Carbohydrate81.7 g
of which sugars18.6 g
Protein36.5 g
Sodium1621 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Instructions

1
1

• 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 minutes. Drain.

2
2

• Thinly slice carrot into half-moons. • Roughly chop capsicum. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook veggies, tossing, until tender, 4-5 minutes. • Transfer to bowl, season and set aside.

3
3

• Return frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until slightly golden, 2 minutes. • Return all pork to pan. Reduce heat to medium-high. Add mild curry paste and garlic paste and cook until fragrant, 1 minute. • Stir in the water and the brown sugar and simmer until slightly reduced, 1-2 minutes.

4
4

• Return cooked veggies to pan with pork. Add baby spinach leaves. and a dollop of Greek-style yoghurt, stirring until combined, 1 minute. Season to taste. • Divide rice between bowls. Spoon over Indian-spiced pork and veggie curry. • Top with remaining yoghurt. Sprinkle over flaked almonds to serve. Enjoy!