Porchetta
Prep time: 15 mins
Cooking time: 1 hrs and 30 mins
Worth the effort
Serves:
6
Energy
2101kj
500kcal
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!
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
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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