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Pork and Lentil Curry

Pork and Lentil Curry

with Spinach and Naan Bread

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Looking for a quick and tasty midweek dinner option? Try cooking up our Pork and Lentil Curry 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

2 sachet

Pasanda Style Seasoning

1 sachet

Tomato Puree

1 sachet

Ginger Puree

200 milliliter(s)

Coconut Milk

10 grams

Chicken Stock Paste

2 unit(s)

Plain Naan

(ContainsCereals containing gluten, Milk)

40 grams

Baby Spinach

Not included in your delivery

150 milliliter(s)

Water for Curry

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3625 kJ
Energy (kcal)866 kcal
Fat38.6 g
of which saturates22.6 g
Carbohydrate83.3 g
of which sugars9.8 g
Protein41.4 g
Salt2.76 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Measuring Cups
Baking Tray
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Heat a drizzle of oil in a frying pan on medium-high heat.
c) Once the oil is hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle


a) While the pork is cooking, 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 has browned, drain and discard any excess fat.
b) Add the onion to the pork and cook, stirring, until softened, 4-5 mins.
c) Stir in the garlic, pasanda style seasoning (use less if you don't like heat), tomato puree and ginger puree, then cook for 1 min more.


a) Pour the coconut milk and water for the curry (see ingredients for amount) into the pan, then stir in the chicken stock paste.
b) Stir through the lentils and bring to the boil, then simmer until the curry has reduced slightly, 3-4 mins.


a) Meanwhile, put the naans onto a baking tray.
b) Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
c) Once the curry has thickened, add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.


a) When ready, taste the curry and add salt and pepper if needed. Add a splash of water if it's a little too thick.
b) Serve your pork curry in bowls with the naan alongside for scooping.