Recipe of the week: Pork curry in a hurry
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Ingredients (serves four)
- 350g Specially Selected Pork fillet, trimmed of excess fat and silver skin
- A pinch of salt and freshly ground pepper
- 2 tbsp medium curry powder
- 2 tbsp Scottish rapeseed oil
- 2 garlic cloves, peeled and crushed
- 2 onions, peeled and chopped
- 100g spinach
- 150g frozen green beans
- 400g can cooked chickpeas, drained
- 400ml can reduced fat coconut milk
Method
On a chopping board, slice the pork into 1cm thick pieces. Put in a large bowl, mix in some seasoning and the curry powder. Cover and leave to stand while you make the sauce.
Heat half the oil in a frying pan until hot and add the garlic and onion. Stir fry for two minutes, then reduce the heat to low, cover the pan and leave to cook gently for 10 minutes until softened.
Stir in the spinach, frozen beans, chickpeas and some seasoning and stir fry for one minute to mix. Increase the heat until the contents are steaming, then re-cover and cook gently for six to seven minutes until the spinach has wilted (or become tender). Set aside.
While the sauce is cooking, heat the oil in another frying pan until hot and stir fry the pork until browned all over and cooked through.
Add the pork and pan juices to the vegetables and pour in the coconut milk. Stir well, bring to the boil, then simmer gently, stirring, for a further two to three minutes until everything is cooked through.
To serve, spoon the pork and sauce over freshly cooked golden rice. Serve with fresh mango chutney and fresh coriander.
For the mango chutney, combine 100g chopped prepared mango, 20g chopped red onion and 60g chopped cucumber. Mix 2 tsp white wine vinegar with 1 tsp honey and mix into the salad along with some seasoning. Sprinkle with chopped red chilli.
For golden rice or grains, simply add 1 tsp ground turmeric to the rice cooking water and cook in the usual way.
- For more recipes go to www.makeitscotch.com
