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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:

  • 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.

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