Spiced Pork Keema Aloo & Instant Rice
with Baby Spinach & Yoghurt
- Soy
- Milk
Warm up your winter nights with this flavourful take on keema aloo, a South Asian dish where savoury pork mince and tender potatoes are simmered together in a fragrant curry sauce. Infused with coconut milk and brown mustard seeds, this hearty meal is served over quick microwavable rice and a dollop of cooling yoghurt for the ultimate weeknight winner.
Ingredients
1
Red Onion
2
Garlic
1
Tomato
2
Potato
1 sachet
Brown Mustard Seeds
250 g
Pork Mince
1 packet
Mild Curry Paste
(Contains: Soy)
1 packet
Coconut Milk
1 packet
Baby Spinach Leaves
1 packet
Microwavable Basmati Rice
1 sachet
Coriander
1
Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Nutrition
You will need
Cooking Steps
• Finely chop onion and garlic.
• Roughly chop tomato.
• Cut potato into bite-sized chunks.
• Place potato on a large microwave-safe plate. Cover with a damp paper
towel. Microwave on high, until tender, 5-6 minutes.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil.
• When oil is hot, add brown mustard seeds. Cook until they begin to pop.
• Add pork mince and onion, then cook, breaking up mince with a spoon,
until just browned, 3-4 minutes.
• In the last minute, add garlic and mild curry paste and cook until fragrant,
1 minute.
• Reduce heat to medium, then add tomato, potato, coconut milk and
the water. Stir to combine and simmer until potato is tender and sauce is
slightly reduced, 3-4 minutes. Remove from heat, then stir through baby
spinach leaves until wilted. Season to taste with salt and pepper.
• Meanwhile, microwave basmati rice until steaming, 2-3 minutes.
• Divide instant rice between bowls.
• Top with spiced pork keema aloo.
• Dollop over natural yoghurt.
• Tear over coriander (see ingredients) to serve. Enjoy!
