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- 1 tbs rapeseed oil
- 2 pork steaks, diced
- 1 onion, peeled and diced
- 1 carrot, peeled and diced
- 10 cherry tomatoes
- 2 cloves garlic, peeled and crushed
- 1 knob fresh ginger, peeled and sliced
- 1 tsp tumeric
- 1/2 tsp ground cumin
- 2 cardamon pods, seeds only (discard pods)
- 200ml light coconut milk (use half water and half cream from tin)
- Maldon sea salt
- Black pepper
Prep time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Fifteen minute pork curry
Time – always in my family – is of the essence. This is a brilliant 15 minute recipe which crams in lots of goodness, and will be ready in the same time it takes for Basmati rice to cook. Perfect for the kids coming in late after school, or for an easy mid-week dinner.
Blitz the onion, carrot, tomatoes, ginger, garlic and spices in a blender (I use my Nutri-bullet as it makes it very fine).
Heat the oil in a large frying pan over a medium heat. Add the paste and cook off for 5 minutes, stirring continuously. Add the pork and stir until fully coated and the meat starts turning white. Finally add the coconut milk and seasoning. Gently simmer until the pork is cooked (approximately a further 5-10 minutes depending on the size of your meat).
Serve with rice and greens.
This sauce is a fab staple which can be used as a base to many different flavours. Instead of pork, try chopped chicken breasts or legs, or add a firm white fish such as cod or monkfish, use strips of rump beef or simply keep it vegetarian and add chickpeas, aubergines and a large handful of spinach.”