Quick Pork Curry with Turmeric

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A curry doesn’t just have to be a weekend treat, especially when it’s this easy!

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Prep time: 15 mins

Cook time: 15-20 mins

Serves: 4

Cooking Skill: Easy

Ingredients

4 pork loin medallions, fat removed cut into 1cm thick strips (or 12 pork fillet medallions or 4 loin steaks, fat and cut into 1cm thin strips
2 teaspoons oil
1 onion, peeled and sliced
1 teaspoon garlic and ginger paste or 1 garlic clove, peeled, chopped and mixed with 1 teaspoon ginger purée
1 teaspoon ground turmeric
2 teaspoons Madras curry powder
8 curry leaves (optional)
200ml lighter coconut milk
200ml hot reduced salt vegetable stock
1 tablespoon cornflour
200g green beans, fresh or frozen, trimmed and halved
Finely grated zest and juice of 1 lime
To garnish
Handful toasted raw cashew nuts
Handful freshly chopped coriander
To serve
300g rice

Method

Step 1

Cook the rice according to the packet instructions and set aside.

Step 2

Meanwhile, heat the oil in a medium non-stick pan, add the onion, garlic and ginger and fry gently for 2-3 minutes until soft.

Step 3

Add the spices and curry leaves (if using) and cook for a further minute. Mix the cornflour with the coconut milk and add to the pan with the stock. Bring to the boil, reduce the heat and simmer for 2 minutes, stirring gently until thickened.

Step 4

Add the pork, green beans, lime zest and juice. Stir gently. Simmer for a further 5–8 minutes, or until the pork is cooked through and the beans are tender.

Step 5

Divide evenly between four plates. Spoon over the curry and garnish with the toasted cashews and fresh coriander.  Serve immediately.

Each serving provides

Based on fillet
Energy

2101kj

500kcal

25%

Fat

13.5g

19%

Saturates

5.3g

27%

Sugars

4.8g

5%

Salt

0.39g

7%

% of an adult's Reference intake
Typical energy values per 100g: 426kJ, 101kcal, 2.7g fat, 1.1g saturates
Each serving provides: 32.4g Protein, 59.8g Carbohydrate, 5.1g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Cook the rice according to the packet instructions and set aside.

Step 2

Meanwhile, heat the oil in a medium non-stick pan, add the onion, garlic and ginger and fry gently for 2-3 minutes until soft.

Step 3

Add the spices and curry leaves (if using) and cook for a further minute. Mix the cornflour with the coconut milk and add to the pan with the stock. Bring to the boil, reduce the heat and simmer for 2 minutes, stirring gently until thickened.

Step 4

Add the pork, green beans, lime zest and juice. Stir gently. Simmer for a further 5–8 minutes, or until the pork is cooked through and the beans are tender.

Step 5

Divide evenly between four plates. Spoon over the curry and garnish with the toasted cashews and fresh coriander.  Serve immediately.

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