Indian pork curry with minted yoghurt and basmati rice

Jan 16 12:08pm

Serves
4

Ingredients

3/4 cup basmati rice (makes approx 3 cups cooked)
canola oil spray
400g pork loin steaks, cut into 3 cm cubes
1 brown onion, finely chopped
1 clove garlic, crushed
3 tablespoons mild curry paste
1 400g tin salt-reduced chopped tomatoes
1/2 cup salt-reduced beef stock
1 cup low-fat natural yoghurt
150g green beans, trimmed and halved
200g cherry tomatoes
1/3 cup roughly chopped coriander
1/3 cup shredded mint

Cook the rice for 10–15 minutes in boiling water. Drain and keep warm.

Meanwhile, heat a large saucepan over medium heat and spray with canola oil. Add half the pork and cook for 2–3 minutes or until browned. Remove to a side dish and repeat with the remaining pork.

Add the onion and garlic to the pan and cook for 2 minutes or until softened. Stir in the curry paste and cook for a further minute until aromatic.

Add the pork, chopped tomatoes and stock and simmer, covered, for 15 minutes or until the pork is tender. Add the yoghurt, beans and cherry tomatoes and simmer, uncovered, for 2–3 minutes until the vegetables are tender.

Stir in the coriander and mint and serve with basmati rice and green leafy vegetables.

1 serve = 1 unit protein, 1 unit carbohydrates, 2 units vegetables, 3 units fats