
Pork & vegetable curry
10
PersonalPoints™ per serving
Total Time
2 hr
Prep
15 min
Cook
1 hr 45 min
Serves
4
Difficulty
Moderate
This veggie-packed curry makes a comforting end to the week
Ingredients
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(s)
1 medium, chopped
Butternut Squash
400 g, peeled, deseeded, cut into 4cm pieces
Mange-tout
150 g
White rice, Microwaveable
2 serving(s)
Kaffir Lime Leaves
2 leaf/leaves, shredded
Mint, Fresh
1 tablespoons