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Korma Spiced Pork Pilaf and Mango Chutney

Korma Spiced Pork Pilaf and Mango Chutney

Korma Spiced Pork Pilaf and Mango Chutney

with Peas and Yoghurt

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This Korma Spiced Pork Pilaf and Mango Chutney is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Rapid

•Family Friendly

Allergens:

Mustard

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove**

150 grams

Basmati Rice

½ sachet(s)

Ground Turmeric

240 grams

British Pork Mince

1 sachet(s)

Curry Powder Mix

15 grams

Chicken Stock Paste

50 grams

Korma Curry Paste

(Contains: Mustard)

120 grams

Peas

40 grams

Mango Chutney

75 grams

Low Fat Natural Yoghurt

(Contains: Milk)

Nutritional information

Energy (kcal)789 kcal

Energy (kJ)3302 kJ

Fat33.6 g

of which saturates11.2 g

Carbohydrate85.4 g

of which sugars19.9 g

Dietary Fibre7.7 g

Protein36.9 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Kettle

•Sieve

•Large Saucepan

•Pan

Instructions

Garlic Time

1

a) Boil a half-full kettle.

b) Peel and grate the garlic (or use a garlic press).

Cook the Turmeric Rice

2

a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and turmeric (see ingredients for amount) and cook for 10-12 mins.

c) Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to serve.

Fry the Pork

3

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

d) Add the garlic and curry powder and cook for 1 min more.

Make your Pilaf

4

a) Lower the heat to medium.

b) Once the rice is cooked, stir it into the pork with the chicken stock paste, korma style paste and peas until well combined.

Bring on the Chutney

5

a) Stir the mango chutney through your pilaf.

b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

Garnish and Serve

6

a) When ready, share the pork pilaf between your bowls.

b) Drizzle over the yoghurt to finish.

Enjoy!

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