Pork and potato curry
serves 2-4
Easy
Total time:
A fresh pork curry, packed with root ginger, red chilli, cumin, coriander and spinach. Interestingly, salad potatoes are best in this recipe. Serve with Indian bread and yoghurt for full satisfaction.
Skip to ingredients
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- 450g lean minced pork or lamb
- 1 chopped onion
- vegetable oil
- 3 finely chopped garlic cloves
- 1 tbsp of grated fresh root ginger
- 1 seeded and finely sliced red chilli
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tbs p korma curry paste
- 500g halved salad potatoes
- 100g spinach
- 150ml Greek yoghurt
- to serve chapatis or naan bread
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 1
Fry the mince until browned, remove from the pan and set aside. Cook the onion in 1 tbsp oil on a medium heat for 5 minutes. Stir in the garlic, spices and curry paste and cook for 1 minute. Add the mince, potatoes and 600ml water, bring to the boil, cover, then simmer for 30 minutes. Season.
step 2
Stir in the spinach and simmer for 1 minute, until wilted. Swirl in the yoghurt and serve with Indian bread.
