Indian-Spiced Pork & Bombay Veggie Fries

Name: Indian-Spiced Pork & Bombay Veggie Fries with Apricot Glaze & Spring Onion Slaw
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 Kohlrabi; 1 Beetroot; 1 Carrot; 1 sachet Brown Mustard Seeds; 1 sprig Spring Onion; 1 packet Pork Loin Steaks; 1 sachet Mumbai Spice Blend; 1 packet Apricot Sauce; 1 packet Shredded Cabbage Mix; drizzle white wine vinegar; 1 packet garlic aioli

with Apricot Glaze & Spring Onion Slaw

Get up to $175 off

You can’t miss this tender pork loin, cooked in Mumbai spices and glazed in a sticky apricot sauce. Pair this with Bombay-flavoured veggie fries and a tangy slaw, and you’ve got a match made in food heaven!

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Calorie Smart

•Under 40g carbs

Allergens:

Egg

•Soja

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Kohlrabi

Beetroot

Carrot

1 sachet

Brown Mustard Seeds

1 sprig

Spring Onion

1 packet

Pork Loin Steaks

1 sachet

Mumbai Spice Blend

1 packet

Apricot Sauce

1 packet

Shredded Cabbage Mix

1 packet

garlic aioli

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2023 kJ

Calories484 kcal

Fat20.2 g

of which saturates2.7 g

Carbohydrate32 g

of which sugars25 g

Dietary Fibre7.3 g

Protein41.1 g

Sodium589 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

• Preheat oven to 240°C/220°C fan-forced. Peel kohlrabi. • Cut beetroot, kohlrabi and carrot into fries, then place on a lined oven tray. • Sprinkle with brown mustard seeds, season with salt and drizzle with olive oil. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

• Meanwhile, thinly slice spring onion. • In a medium bowl, combine pork loin steaks, Mumbai spice blend, a pinch of salt and a drizzle of olive oil.

• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Remove pan from heat, add apricot sauce and a splash of water and gently turn pork to coat.

• Meanwhile, in a medium bowl, combine shredded cabbage mix, spring onion, a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide Indian-glazed pork, Bombay veggie fries and spring onion slaw between plates. • Spoon over any remaining glaze from the pan. • Serve with garlic aioli. Enjoy!