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Pork and Lentil Curry

Pork and Lentil Curry

with Spring Onions and Naan Bread

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This Pork and Lentil Curry 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:RapidFamily Friendly
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

2 sachet

Pasanda Style Seasoning

1 sachet

Tomato Puree

1 sachet

Ginger Puree

200 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

1 unit(s)

Spring Onion

100 grams

Baby Spinach

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)3790 kJ
Energy (kcal)906 kcal
Fat40.0 g
of which saturates22.0 g
Carbohydrate90 g
of which sugars11.0 g
Protein42 g
Salt2.9 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
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 spoon to break it up as it cooks. IMPORTANT: Wash your hands after handling raw mince. 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, drain any excess fat and stir in the onion. Cook with the pork mince until softened, 4-5 mins.
b) Stir in the garlic, pasanda style seasoning (use less if you don't like heat), tomato puree and ginger puree.
c) Combine and cook for 1 min, then pour in the coconut milk, water (see ingredients for amount) and chicken stock paste.
d) Stir in the lentils, bring to the boil, then simmer until the mixture has reduced slightly, 3-4 mins.


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


a) Add the baby spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Meanwhile, pop the naan into your oven to warm through, 3-4 mins.


a) Taste the curry and add salt and pepper if needed. TIP: Add a splash of water 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!