Pork and potato curry
- Preparation and cooking time
- Total time
- Easy
- serves 2-4
Skip to ingredients
- 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.
