Name: Pork and potato curry
Total time: 45 min
Yield: serves 2-4
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

Home
Recipes
Meat and poultry
Pork and potato curry

Pork and potato curry

Published: March 25, 2015 at 4:07 PM

Save recipe

serves 2-4

Easy

Total time: 45 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

A fresh pork curry, packed with root ginger, red chilli, cumin, coriander and spinach. Interestingly, salad potatoes are best in this recipe. Serve with Indian bread and yoghurt for full satisfaction.

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue