Pork and Lentil Curry
with Spinach and Naan Bread
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.
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.
Ingredients
240
British Pork Mince
1
Onion
1
Garlic Clove
1
Lentils
2
Pasanda Style Seasoning
30
Tomato Puree
1
Ginger Puree
200
Coconut Milk
10
Chicken Stock Paste
2
Plain Naans
(Contains Milk, Cereals containing gluten)
40
Baby Spinach
Not included in your delivery
150
Water for the Curry
Nutritional information
Utensils
Instructions
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.
Enjoy!
