Serve with basmati rice.
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Ingredients
- Charlotte potatoes 250g, quartered
- vegetable oil 1 tbsp
- pork tenderloin 500g, cut into bite-sized pieces
- onion 1, chopped
- garlic paste (from a jar) 2 tsp
- ginger paste (from a jar) 2 tsp
- tomato purée 1 tbsp
- ground cumin 1 tsp
- ground coriander 1 tsp
- ground turmeric ½ tsp
- cayenne pepper 1 tsp
- sweet smoked paprika 1 tsp
- white wine vinegar 100ml
- chicken stock 250ml
- frozen peas 100g
- spinach a handful
- basmati rice to serve
Method
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Step 1
Cook the potatoes in boiling salted water for 10-15 minutes until tender.
-
Step 2
Meanwhile heat the vegetable oil in a large frying pan, season and fry the pork on a high heat for 5 minutes or until golden. Scoop out onto a plate.
-
Step 3
Put the onion, garlic and ginger paste and tomato purée into a food processor and whizz to a paste. Tip this into the frying pan and cook gently with a large pinch of salt for 10 minutes. Add the dried spices and cook for another minute. Pour in the white wine vinegar and chicken stock, and return the pork to the pan along with the potatoes and simmer for 15 minutes until rich and saucy.
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Step 4
Stir through the peas and spinach and simmer for 2 minutes.
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Step 5
Serve with basmati rice.
Nutritional Information
- Kcals 311
- Fat 11.9g
- Saturates 3.3g
- Carbs 15.6g
- Sugars 5.1g
- Fibre 4.5g
- Protein 33.1g
- Salt 0.4g
