Indian-Style Ground Pork Curry
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Indian-Style Ground Pork Curry

Indian-Style Ground Pork Curry

with Sweet Potatoes and Basmati Rice

Pork curry is quick, simple and packed with bold, Indian-inspired flavours! This creamy curry also gets a silky boost from coconut milk, bringing a hint of luxury to your weeknight!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time5 minutes


serving amount

250 g

Ground Pork

¾ cup

Basmati Rice

2 tbsp

Ginger-Garlic Puree

(May contain Soy, Sulphites, Milk)

2 unit(s)


1 unit(s)

Sweet Potato

56 g

Yellow Onion, chopped

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

1 unit(s)

Coconut Milk

2 unit(s)

Green Onion

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

Not included in your delivery

2 tbsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp



Nutrition Values

Calories1050 kcal
Fat60 g
Saturated Fat31 g
Carbohydrate94 g
Sugar10 g
Dietary Fiber10 g
Protein36 g
Cholesterol95 mg
Sodium1120 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium125 mg
Iron6.5 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.


Parchment Paper
Baking Sheet
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan


Prep and roast sweet potatoes
  • Cut sweet potato into 1/2-inch pieces.
  • Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
  • Meanwhile, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot.
  • Cover and bring to a boil over high heat.
Prep and cook rice
  • Cut tomatoes into 1/2-inch pieces.
  • Thinly slice green onions.
  • Add rice to the boiling water. Reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
Cook pork
  • Meanwhile, heat a large non-stick pan over high heat.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork and onions.
  • Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
  • Season with salt and pepper.
Cook veggies
  • Reduce heat to medium, then add tomatoes to the pan with pork.
  • Cook, stirring occasionally, until tender, 3-4 min.
  • Add red curry paste, Indian Spice Mix and half the ginger-garlic puree (use all for 4 ppl).
  • Cook, stirring often, until fragrant, 1-2 min.
Cook curry
  • Add coconut milk, soy sauce and 1/4 cup water (use same for 4 ppl) to the pan. Bring to a boil over high.
  • Once boiling, reduce heat to medium-low.
  • Cook, stirring often, until curry thickens slightly, 4-5 min.
Finish and serve
  • Add roasted sweet potatoes to curry. Cook, stirring often, until combined, 1-2 min. Season with pepper, to taste.
  • Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
  • Divide rice between plates. Top with curry.
  • Sprinkle remaining green onions over top.
Modularity step (under step 3)

If you've opted to get pork, cook it in the same way the recipe instructs you to cook the turkey.**