Mumbai-Spiced Butter Pork & Garlic Rice
with Green Beans & Flaked Almonds
- Milk
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Tonight, let this curry transform your stock-standard weeknight dinner, into a meal of a lifetime. Mumbai spice takes the lead by adding a hint of aromatic spices that forms the base of your curry dish and watch all of the flavours combine as it simmers to perfection. Pile it high onto a bed of fluffy basmati rice and dig in!
Ingredients
2
Garlic
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Tomato
250 g
Pork Strips
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1 packet
Trimmed Green Beans
1 packet
Tomato Paste
1 sachet
Mumbai Spice Blend
1 packet
Thickened Cream
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
Utensils
Cooking Steps
- Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat.
- Add the garlic and cook, until fragrant, 1 minute. Add basmati rice, water and a generous pinch of salt, stir, then bring to the boil.
- Reduce heat to low and cover with a lid.
- Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, roughly chop tomato.
- In a medium bowl, combine pork strips, mild North Indian spice blend, a drizzle of olive oil and pinch of salt.
- When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook pork strips and trimmed green beans, tossing occasionally, until golden and cooked through, 2-4 minutes.
- Reduce heat to medium-high. Add tomato, tomato paste, Mumbai spice blend and cook until fragrant, 1-2 minutes.
- Stir in thickened cream and baby spinach leaves, until wilted and slightly reduced, 1-2 minutes.
- Divide garlic rice and veggie-loaded butter pork between bowls.
- Sprinkle over flaked almonds to serve. Enjoy!
