Pork & vegetable curry
9
Points®
Total time: 2 hr • Prep: 15 min • Cook: 1 hr 45 min • Serves: 4 • Difficulty: Easy
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
1 medium, chopped
Butternut Squash
400 g, peeled, deseeded, cut into 4cm pieces
Mange-tout
150 g
White rice, microwaveable
2 pouch(es)
Kaffir Lime Leaves
2 leaf/leaves, shredded
Mint, Fresh
1 tablespoon(s)
Instructions
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.
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