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Pork and Lentil Curry

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!

Tags:

Spicy

Allergens:

Milk

•Cereals containing gluten

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

DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)788 kcal

Energy (kJ)3297 kJ

Fat33 g

of which saturates21 g

Carbohydrate76 g

of which sugars11 g

Protein42 g

Salt2.5 g

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

Utensils

•Grill Pan

•Chopping Board

•Sieve

•Knife

•Aluminum Foil

•Plate

Instructions

1

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.

2

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.

3

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.

4

Meanwhile, trim the spring onion and thinly slice.

5

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.

6

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!

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