Spiced Pork Pilaf and Mango Chutney
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Spiced Pork Pilaf and Mango Chutney

Spiced Pork Pilaf and Mango Chutney

with Green Beans and Yoghurt

This Spiced Pork Pilaf and Mango Chutney 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.

Family Friendly

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.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

1 unit(s)


150 grams

Basmati Rice

80 grams

Green Beans

2 unit(s)

Garlic Clove

240 grams

British Pork Mince

1 sachet(s)

Curry Powder Mix

50 grams

Korma Curry Paste

(Contains Mustard)

15 grams

Chicken Stock Paste

40 grams

Mango Chutney

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

Not included in your delivery

20 grams


½ tsp


300 milliliter(s)

Water for the Rice

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3602 kJ
Energy (kcal)861 kcal
Fat41.7 g
of which saturates16.4 g
Carbohydrate86.6 g
of which sugars22.9 g
Protein35.2 g
Salt3.84 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Garlic Press


Cook the Onion

Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a deep saucepan (with a tight-fitting lid) on medium heat. Once hot, melt in the butter (see pantry for amount). 

Add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 8-10 mins.

Once the onion has softened, add the sugar (see pantry for amount) and cook for 1 min more. 

Rice Time

Stir the rice into the onion until coated in the butter, 1 min. Add 1/4 tsp salt and the water for the rice (see pantry for amount), then bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).

Fry the Pork

Meanwhile, trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the pork mince and green beans and stir-fry until browned, 6-8 mins. Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Make your Pilaf

Add the garlic, curry powder mix and korma curry paste to the pork. Stir-fry until fragrant, 1-2 mins

Stir in the water for the sauce (see pantry for amount) and chicken stock paste. Stir to combine, bring to the boil and simmer until thickened, 2-3 mins.


Finishing Touches

Once the rice is cooked, stir it into the mince and green beans.

Stir through the mango chutney, then remove from the heat.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

Serve Up

When ready, share the pork pilaf between your bowls.

Drizzle over the yoghurt to finish.