Budget-friendly recipe

Easy Pork Curry (hob method)

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A tasty curry with very little effort. We’ve dialled up the heat with madras curry paste but you can adjust to suit your spice level.

This recipe is part of our healthy recipe collection, which contains many recipes that cost under £1.50 per head*.

*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 26.09.24; but are subject to change due to fluctuations in ingredient prices. 

Prep time: 10 mins

Cook time: 15 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

4 lean pork loin steaks, fat removed and cut into 2cm cubes or 4 pork shoulder steaks, cut into 2cm cubes
1 teaspoon oil
2 tablespoons prepared curry paste of your choice (we used Madras)
1 large onion, peeled and finely chopped or sliced
1 large garlic clove, peeled and crushed or 2 teaspoons garlic purée
1 x 5cm piece fresh root ginger, peeled and finely chopped or 2 teaspoons ginger purée
1 x 400g can chopped tomatoes
1 x 100g fresh or frozen baby spinach leaves or green beans, topped and tailed
Natural low fat yogurt, to serve

Method

Step 1

Heat the oil in a large non-stick pan. Add the curry paste and cook the pork, onion, garlic, and ginger for 2.3 minutes until the pork is brown and caramelised. 

Step 2

Add the chopped tomatoes and fresh green beans, if using and simmer for 6-8 minutes, (50-55 minutes if using shoulder steaks) or until the pork is cooked. 

Step 3

If using frozen vegetables, add to the curry towards the end of the cooking time and simmer for 1-2 minutes. 

Step 4

If using fresh spinach, once the curry is cooked, remove from the heat, and stir through the spinach leaves and allow to wilt. Set aside for 1-2 minutes. 

Step 5

Serve the curry with a spoonful of the yogurt, wholegrain rice, naan bread a side salad and relish accompaniments. 

Tips and Serving Suggestions

If your sauce is not thick enough after cooking, add a tablespoon of plain flour and stir though until thickened. 

*Cost per serving based on proportion of ingredients used to make the dish. Total cost of ingredients calculated based on average price across four British supermarkets. Prices correct as of 06/11/2023; but are subject to change due to fluctuations in ingredient prices.

Each serving provides

Based on pork loin steaks
Energy

953kj

227kcal

11%

Fat

7.3g

10%

Saturates

1.7g

9%

Sugars

9.2g

10%

Salt

0.44g

7%

% of an adult's Reference intake
Typical energy values per 100g: 334kJ, 80kcal, 2.6g fat, 0.6g saturates
Each serving provides: 27.6g Protein, 11.2g Carbohydrate, 3g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Heat the oil in a large non-stick pan. Add the curry paste and cook the pork, onion, garlic, and ginger for 2.3 minutes until the pork is brown and caramelised. 

Step 2

Add the chopped tomatoes and fresh green beans, if using and simmer for 6-8 minutes, (50-55 minutes if using shoulder steaks) or until the pork is cooked. 

Step 3

If using frozen vegetables, add to the curry towards the end of the cooking time and simmer for 1-2 minutes. 

Step 4

If using fresh spinach, once the curry is cooked, remove from the heat, and stir through the spinach leaves and allow to wilt. Set aside for 1-2 minutes. 

Step 5

Serve the curry with a spoonful of the yogurt, wholegrain rice, naan bread a side salad and relish accompaniments. 

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