Pork Pasanda Curry
with Spiced Bulgur Wheat
The quantities provided above are averages only.
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
3 unit(s)
Garlic Clove
1 sachet(s)
Curry Powder Mix
20 grams
Chicken Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
1 unit(s)
Courgette
(May contain Celery)
240 grams
British Pork Mince
30 grams
Tomato Puree
2 sachet(s)
Pasanda Style Seasoning
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
200 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Peel and grate the garlic (or use a garlic press).
Heat a drizzle oil in a deep saucepan on medium heat. Once hot, add half the garlic and the curry powder. Fry for 1 min.
Stir in the bulgur wheat and cook until coated, 1 min.
Add the water for the bulgur wheat (see pantry for amount) and half the chicken stock paste. Stir well to combine. Bring to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the pan is hot, add the pork mince and the courgette. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up 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.
Add the remaining garlic and the pasanda style seasoning. Stir fry for 1 min.
Stir the tomato puree into the mince and courgette. Fry for 1 min.
Add the water for the sauce (see pantry for amount) and the remaining chicken stock paste. Bring to the boil, then reduce the heat and simmer until the pork is cooked and the sauce has thickened, 5-6 mins, stirring occasionally.
IMPORTANT: The mince is cooked when no longer pink in the middle.
When the sauce is cooked, taste and season with salt and pepper if needed.
Fluff up the bulgur with a fork. Season with salt and pepper.
Share the bulgur wheat between bowls.
Spoon over the pork and courgette curry.
Drizzle over the yoghurt to finish.
Enjoy!
