Pork and Lentil Curry
with Naan Bread
We love good Pork and Lentil Curry and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200
Coconut Milk
1
Pasanda Style Seasoning
1
Chicken Stock Powder
1
Onion
100
Chopped Kale
30
Tomato Puree
1
Garlic Clove**
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
1
Spring Onion
240
British Pork Mince
1
Ginger Puree
1
Lentils
Not included in your delivery
150
Water
Utensils
Instructions
Preheat your oven to 200°C. Heat a drizzle of oil in a frying pan on medium-high heat. When hot, add the pork mince and season with salt and pepper. Cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks.
While the pork is browning, halve peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.
Once the pork is browned, stir in the onion. Cook with the pork mince until softened, 4-5 mins. Stir in the garlic, pasanda spice (use less if you don't like spice), tomato puree and ginger puree. Combine and cook for 1 minute, then pour in the coconut milk, water (see ingredients for amount) and chicken stock powder. Stir in the lentils, bring to the boil and simmer until the mixture has reduced slightly, 3-4 mins.
Meanwhile, trim the spring onion and thinly slice.
Stir the kale into the pork mixture in handfuls. Cover with a lid or some tin foil and simmer until the kale is tender, 3-4 mins. Meanwhile, pop the naan into your oven to warm through, 3-4 mins.
Taste the curry and add salt and pepper if you feel it needs it. TIP: Add a splash of water too if the liquid has evaporated too much. Serve in bowls with the spring onion sprinkled over the top and the naan on the side for mopping up the curry! Enjoy!
