Pork and Lentil Curry

Pork and Lentil Curry

with Naan Bread

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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!

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Pork Mince

1 unit(s)


1 unit(s)

Garlic Clove

1 pack(s)


1 pot(s)

Pasanda Seasoning

1 sachet

Tomato Puree

1 sachet

Ginger puree

200 milliliter(s)

Coconut Milk

150 milliliter(s)

Water for Curry

1 sachet

Chicken Stock Powder


1 unit(s)

Spring Onion

1 pack(s)


2 unit(s)


(ContainsGluten, Milk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3297 kJ
Energy (kcal)788 kcal
Fat33.0 g
of which saturates21.0 g
Carbohydrate76 g
of which sugars11.0 g
Protein42 g
Salt2.5 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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!