Pork Curry and Crispy Chana Dal
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Pork Curry and Crispy Chana Dal

Pork Curry and Crispy Chana Dal

with Buttered Cilantro Rice

You'll be amazed at how much flavour is infused in this curry dish by marinating the pork mixture with herbs and spices, then cooking it in creamy Tikka sauce. To finish off this easy breezy meal, everything gets spooned over buttery cilantro rice and a sprinkle of crispy chana dal for extra flavour and crunch!


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

Preparation Time20 minutes
Cooking Time


serving amount

250 g

Ground Pork

1 tbsp

Dal Spice Blend

½ cup

Tikka Sauce

(Contains Milk)

¾ cup

Basmati Rice

56 g

Baby Spinach

113 g


28 g

Chana Dal

(Contains Soy May contain Egg, Tree nuts)

1 unit(s)

Cream Cheese

(Contains Milk)

7 g


1 tbsp

Chicken Stock Powder

(Contains Soy)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp


0.13 tsp



Nutrition Values

Calories880 kcal
Fat43 g
Saturated Fat19 g
Carbohydrate88 g
Sugar10 g
Dietary Fiber7 g
Protein38 g
Cholesterol130 mg
Sodium1730 mg
Trans Fat1 g
Potassium1100 mg
Calcium175 mg
Iron5.75 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan


Cook rice

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add rice, stock powder and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.


Meanwhile, heat a large non-stick pan over medium-high heat.Strip leaves from cilantro stems. Thinly slice stems, then roughly chop leaves, keeping stems and leaves separate.Add pork, cilantro stems, 1/4 tsp (1/2 tsp) salt and 2 tsp (4 tsp) Dal Spice Blend to a large bowl. Season with pepper, then combine.

Cook veggies and prep spinach

When the pan is hot, add mirepoix, 1/3 cup (2/3 cup) water, then 1 tbsp (2 tbsp) butter. Season with salt and pepper. Cook, stirring occasionally, until water evaporates, 4-5 min.While veggies cook, roughly chop spinach.

Cook pork

Add pork mixture to the pan with mirepoix, then reduce heat to medium. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Sprinkle remaining Dal Spice Blend over the pan, then add Tikka Sauce and cream cheese. Cook, mixing cream cheese into mixture, until almost combined and sauce is fragrant, 30 sec-1 min.

Finish tikka sauce

Add 1 cup (1 1/2 cups) water to the pan. Cook, stirring often, until sauce comes to a simmer. When simmering, cook, stirring occasionally, until sauce thickens slightly and carrots are tender, 5-6 min.Add spinach. Cook, stirring gently, until spinach wilts, 1 min. Season with salt and pepper, to taste.

Finish and serve

Add remaining cilantro and 1 tbsp (2 tbsp) butter to the pot with rice. Fluff with a fork until butter melts.Divide rice between bowls. Spoon pork and tikka sauce over top.Sprinkle chana dal over plates.