Smart Pork, Spinach and Pepper Curry
with Buttery Bulgur- Mustard
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Gluten
This fragrant pork-and-veggie curry is hearty and filling, ready to crush any Indian food craving you have! Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Ground pork • Sweet bell pepper • Bulgur wheat (durum wheat semolina) (wheat) • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Green onion • Indian spice blend (coriander, turmeric, cumin, salt, spices, onion powder, garlic powder, mustard ground, black pepper, chili powder, chili flakes, canola oil, silicon dioxide) (mustard).
Ingredients
250 g
Ground Pork
9 g
Indian Spice Mix
(Contains: Mustard May be present: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
56 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Green Onion
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Wheat, Gluten)
3 tbsp
Yogurt Sauce
(Contains: Milk)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- Add 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, stir in bulgur until water returns to a boil. Cover and remove from heat. Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Roughly chop spinach.
- Thinly slice green onions.
- Heat a large non-stick pan over medium-high.
- When hot, add pork to the dry pan. Cook, breaking up pork into smaller pieces, until no pink remains, 3-4 min.** Season with salt and pepper.
- Add peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Reduce heat to medium.
- Add Indian Spice Mix. Cook, stirring constantly, until fragrant, 1 min.
- Add 1/2 cup (1 cup) water. Cook, stirring occasionally, until thickened slightly, 1-2 min.
- Add spinach. Stir until spinach is wilted, 30 sec.
- Season with salt and pepper.
- Fluff bulgur with a fork, then stir in 1 tbsp (2 tbsp) butter. Stir in half the green onions.
- Divide bulgur between bowls.
- Top with pork curry.
- Sprinkle with remaining green onions.
- Dollop over yogurt sauce.
