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Photo of Pork and silverbeet curry by WW

Pork and silverbeet curry

Total Time
2 hr 15 min
15 min
2 hr
This combo of turmeric, nutmeg, cinnamon and chilli is also super yummy for nuts. Simply simple over mixed nuts and roast till golden brown.


Pork forequarter shoulder, raw

650 g, cut into 5cm pieces


250 g, (buy 1 bunch), trimmed, washed

Vegetable oil

1 tbs

Brown onion

1 medium, thinly sliced


4 clove(s), crushed

Ground turmeric

2 tsp

Ground nutmeg

1 tsp

Ground cinnamon

1 tsp

Ground chilli

½ tsp

Canned diced tomatoes

400 g

Chicken stock

2 cup(s), (500ml)

Green string beans

375 g, cut into chunks

Raw cashews

¼ cup(s), (40g), chopped, toasted


  1. Cut the silverbeet leaves away from the stems. Thinly slice the stems and set aside. Discard the white vein from the leaves. Coarsely shred leaves and set aside.
  2. Heat half the oil in a large saucepan over medium-high heat. Cook the pork, in 2 batches, for 4 minutes or until browned.
  3. Heat the remaining oil over medium heat. Cook the onion and silverbeet stems, stirring, for 5 minutes or until softened. Add the garlic and spices and cook, stirring, for 1 minute or until fragrant. Return the pork to the pan with the tomato and stock. Season with salt and pepper and bring to the boil. Reduce heat and simmer, covered, for 1¼ hours. Uncover and simmer for another 30 minutes, adding the beans for the last 15 minutes. Stir in the silverbeet leaves and cook, covered, for 1 minute or until the leaves are wilted and bright green. Sprinkle with the cashews to serve.


SERVING SUGGESTION: Steamed basmati rice and raita made of 1 cup (280g) no-fat greek-style yoghurt, 1 coarsely grated Lebanese cucumber and ½ tsp toasted ground cumin.