Indian-Spiced Pork & Veggie Curry
with Rice, Greek-Style Yoghurt & Flaked Almonds
Your kitchen will be full of gorgeous curry aromas when this beauty hits the stovetop. Paired with fluffy basmati rice, a colourful array of veggies and tender pork strips, you'll want every night to be curry night.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1
capsicum
1 packet
pork strips
1 packet
mild curry paste
1 packet
garlic paste
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
½ cup
water
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook uncovered, over high heat, until tender, 12 minutes. Drain.
• Thinly slice carrot into half-moons. • Roughly chop capsicum. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook veggies, tossing, until tender, 4-5 minutes. • Transfer to bowl, season and set aside.
• Return frying pan to high heat with a drizzle of olive oil. Cook pork strips in batches, tossing, until slightly golden, 2 minutes. • Return all pork to pan. Reduce heat to medium-high. Add mild curry paste and garlic paste and cook until fragrant, 1 minute. • Stir in the water and the brown sugar and simmer until slightly reduced, 1-2 minutes.
• Return cooked veggies to pan with pork. Add baby spinach leaves. and a dollop of Greek-style yoghurt, stirring until combined, 1 minute. Season to taste. • Divide rice between bowls. Spoon over Indian-spiced pork and veggie curry. • Top with remaining yoghurt. Sprinkle over flaked almonds to serve. Enjoy!