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Pork and Lentil Curry

Pork and Lentil Curry

with Naan Bread

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Looking for a quick and tasty midweek dinner option? Try cooking up our Pork and Lentil Curry with Naan Bread in just 20 minutes for a delicious and speedy meal.

Allergens:Cereals containing GlutenMilk

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Pork Mince

1 unit(s)


1 unit(s)

Garlic Clove

1 pack(s)

Brown Lentils

1 pot(s)

Pasanda Style Seasoning

1 sachet

Tomato Puree

1 sachet

Ginger Puree

200 milliliter(s)

Coconut Milk

1 sachet

Chicken Stock Powder

1 unit(s)

Spring Onion

100 grams


2 unit(s)

Plain Naan

(ContainsCereals containing Gluten, Milk)

Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3655 kJ
Energy (kcal)874 kcal
Fat39.0 g
of which saturates23.0 g
Carbohydrate85 g
of which sugars12.0 g
Protein42 g
Salt2.59 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Garlic Press
Measuring Cups
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C. Heat a drizzle of oil in a frying pan on medium-high heat. b) 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. IMPORTANT: The mince is cooked when it is no longer pink in the middle.


a) While the pork is browning, halve peel and thinly slice the onion. b) Peel and grate the garlic (or use a garlic press). c) Drain and rinse the lentils in a sieve.


a) Once the pork is browned, stir in the onion. Cook with the pork mince until softened, 4-5 mins. b) Stir in the garlic, pasanda spice (use less if you don't like spice), tomato puree and ginger puree. c) Combine and cook for 1 minute, then pour in the coconut milk, water (see ingredients for amount) and chicken stock powder. d) Stir in the lentils, bring to the boil and simmer until the mixture has reduced slightly, 3-4 mins.


a) Meanwhile, trim the spring onion and thinly slice.


a) Stir the kale into the pork mixture in handfuls. b) Cover with a lid or some tin foil and simmer until the kale is tender, 3-4 mins. c) Meanwhile, pop the naan into your oven to warm through, 3-4 mins.


a) 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. b) Serve in bowls with the spring onion sprinkled over the top and the naan on the side for mopping up the curry! Enjoy!