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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
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.
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.
953kj
227kcal
11%
7.3g
10%
1.7g
9%
9.2g
10%
0.44g
7%
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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