Photo of Pork & vegetable curry by WW

Pork & vegetable curry

Points® value
Total Time
2 hr
15 min
1 hr 45 min
This veggie-packed curry makes a comforting end to the week


Calorie controlled cooking spray

4 spray(s)

Pork Tenderloin, raw

650 g, lean, fat trimmed, cut into 4cm pieces

Spring Onions

6 medium, chopped

Curry paste

60 g, red

Chicken stock cube(s)

½ cube(s), 250ml stock

Coconut milk powder

15 g

Red pepper

1 medium, chopped

Butternut Squash

400 g, peeled, deseeded, cut into 4cm pieces


150 g

White rice, microwaveable

2 pouch(es)

Kaffir Lime Leaves

2 leaf/leaves, shredded

Mint, Fresh

1 tablespoon(s)


  1. Set a large nonstick frying pan over a high heat and mist with cooking spray. Cook the pork for 5 minutes, turning often, until browned. You might need to do this in batches. Add the spring onions and cook for 1 minute, until softened.
  2. Add the curry paste and cook, stirring, for 1 minute or until fragrant. Stir in the stock and coconut milk powder, then bring to a boil. Reduce the heat to very low and cook, covered, for 1 hour 10 minutes.
  3. Add the pepper and squash to the pan and cook, uncovered, for 15 minutes. Add the mangetout and cook for another 5 minutes, until the mangetout is just tender.
  4. Cook the rice to pack instructions. Divide the rice between bowls. Spoon over the curry and serve with the shredded kaffir lime leaves and mint scattered over.


You’ll find coconut milk powder in large supermarkets