Double Pork Steak and Green Masala Braised Chickpeas

While the courgette cooks, boil a full kettle. Pop the spinach into a sieve in your sink.

Pour over the boiling water from your kettle until wilted and piping hot. Once wilted, transfer the spinach to a blender along with the green chilli paste and water (see pantry for amount).

Season with pepper and blitz until completely smooth, 1-2 mins. TIP: This works best with a blender but, if you don't have one, roughly chop the spinach and stir through the curry in step 5.

Return the (now empty) frying pan on medium-high heat with a drizzle more oil. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.

Once cooked, transfer to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.

While the porks steaks rest, return the (now empty) frying pan to a medium-high heat with a drizzle more oil. 

Once hot, add the curry powder to the pan and fry until fragrant, 1 min. 

Add the chickpeas and their liquid, chicken stock paste, sugar and water for the curry (see pantry for both amounts). Crumble in the creamed coconut and stir together.

Bring to the boil, then simmer until the sauce has thickened slighlty, 4-5 mins.

While the curry simmers, toast the pitta breads in your toaster until golden.

If you're using the oven, put the pitta breads onto a baking tray and into the oven until warm and starting to turn golden, 3-4 mins.

Once the curry has thickened, remove from the heat. Stir in the courgette and the green spinach mixture until combined. 

Taste and season with salt and pepper if needed. Stir in the butter (see pantry for amount) until melted and glossy. Add a splash more water if you want it soupier.