Pork Madras-Style Curry

Name: Pork Madras-Style Curry with Cilantro Rice
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 250 g Ground Pork; ½ cup Tikka Sauce; 1 tbsp Indian Spice Mix; 4 tbsp Tomato Sauce Base; 1 unit(s) Yellow Onion; 2 tbsp Curry Paste; 2 tbsp Garlic Puree; 56 mL Cream; ¾ cup Basmati Rice; 7 g Cilantro; 2 unit(s) Flatbread; 1.5 tbsp Oil*; 0.13 tsp Salt*; 0.06 tsp Pepper*

with Cilantro Rice

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Dive into our take on this classic curry dish! Aromatic tomato and a blend of Indian-style spices are the perfect sauce base for ground pork. Spoon that over basmati rice and dinner will truly be unforgettable!

Tags:

Spicy

•Discovery

•Quick

Allergens:

Milk

•Soja

•Hvede

The quantities provided above are averages only.

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

Preparation Time25 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

½ cup

Tikka Sauce

1 tbsp

Indian Spice Mix

4 tbsp

Tomato Sauce Base

1 unit(s)

Yellow Onion

2 tbsp

Curry Paste

2 tbsp

Garlic Puree

56 mL

Cream

¾ cup

Basmati Rice

7 g

Cilantro

2 unit(s)

Flatbread

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values

Calories1170 kcal

Fat49 g

Saturated Fat16 g

Carbohydrate138 g

Sugar15 g

Dietary Fiber9 g

Protein44 g

Cholesterol120 mg

Sodium1440 mg

Trans Fat0.5 g

Potassium1350 mg

Calcium250 mg

Iron9 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

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Silicone Brush

•Baking Sheet

•Small Bowl

Cooking Steps

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.
Once boiling, add rice, then 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.

Meanwhile, peel, then cut onion into 1/4-inch pieces.
Roughly chop cilantro.

Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
Carefully drain and discard all but 1 tbsp of excess fat.
Season with salt and pepper.

Reduce heat to medium. Add onions to pan with pork. Cook, stirring often, until onions soften, 3-4 min.
Stir in Indian Spice Mix and half the garlic puree. Cook, stirring often, until fragrant, 1-2 min.
Add tomato sauce base, tikka sauce, curry paste, cream and 1/2 cup (3/4 cup) water. Cook, stirring often, until sauce thickens, 3-5 min. (TIP: If you prefer a brothier sauce, add more water, 2 tbsp at a time.)

Meanwhile, arrange naan on an unlined baking sheet.
Combine remaining garlic puree and 1 tbsp (2 tbsp) oil in a small bowl.
Spread garlic oil over naan, then season with salt.
Toast in the middle of the oven until golden-brown, 4-5 min. (TIP: Keep your eye on naan so they don't burn!)