HelloHero: Mumbai Pork & Garlic Yoghurt

Name: HelloHero: Mumbai Pork & Garlic Yoghurt with Spiced Veggie Toss
Total time: 35m
Yield: 2
Ingredients: olive oil; 2 Potato; 1 Carrot; 1 Beetroot; 1 sachet Brown Mustard Seeds; 1 packet Pork Loin Steaks; 1 sachet Mumbai Spice Blend; 2 clove Garlic; 1 packet Greek-Style Yoghurt; 1 packet Baby Leaves; drizzle white wine vinegar; 1 packet coriander

with Spiced Veggie Toss

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Calories

436 kcal

Protein

46.2g protein

Difficulty

Easy

Calorie Smart

Bestseller

Allergens:

Milk

Dinner should never be stressful, so you can relax tonight knowing this dish will have you sailing through calm waters. The roasted veggies will turn golden and tenderise in the oven while the pork cooks with it’s coating of Mumbai spice. Whip up a fragrant garlic yoghurt to make all these flavours pop in your mouth and you’re done. This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Potato

Carrot

Beetroot

1 sachet

Brown Mustard Seeds

1 packet

Pork Loin Steaks

1 sachet

Mumbai Spice Blend

2 clove

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Baby Leaves

1 packet

coriander

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1826 kJ

Calories436 kcal

Fat4.2 g

of which saturates1.2 g

Carbohydrate51.7 g

of which sugars30.6 g

Dietary Fibre9.8 g

Protein46.2 g

Sodium1664 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and beetroot into bite-sized chunks. • Place veggies on a lined oven tray. Add brown mustard seeds, a drizzle of olive oil and a pinch of salt and pepper. Spread out evenly, toss to coat, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• In a medium bowl, combine pork loin steak, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. • Finely chop garlic.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.

• When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray. Toss to combine.

• Roughly chop coriander. Slice Indian-spiced pork. • Divide Bombay veggie toss between plates. Top with pork. • Dollop with garlic yoghurt. Garnish with coriander to serve. Enjoy!