Happy National Curry Week!
From 7th to 13th October 2019 we'll be celebrating the 21st Annual National Curry Week by cooking one (or maybe two) of our pork curry recipes - they're all simple to make and full of flavour (and of course we had to include a sausage version too!).
So put away your takeaway menu and and whip up a fakeaway special!
- 600g - 900g pork loin steak or fillet
- 2 tablespoons rapeseed oil or coconut oil
- 1 tsp fennel seeds (you can leave these out)
- 2 dried red chillies (you can remove these if you like your food mild)
- 2 onions, finely diced
- 5 garlic cloves, minced
- Sea salt
- Freshly ground black pepper
- 1 teaspoon ground turmeric
- 400g tinned tomatoes
- 1 fresh green chilli, chopped
- 1 tablespoon freshly grated ginger
- 2 teaspoons cumin seeds, ground or cumin powder
- 1 teaspoon coriander seeds, ground coriander powder
- 200g coconut milk (low fat if you prefer)
- 100g green beans, trimmed
- Handful fresh coriander leaves, chopped
- 1 lime
- Heat a wide pan and add the oil, once hot add the whole fennel seeds and red chillies (if you are using them).
- Add the onions and sauté until they start to brown then add the garlic.
- Remove the fat from the pork and cut into strips. Season the pork with salt and lots of black pepper and ½ tsp turmeric.
- Stir the tinned tomatoes, green chilli, grated ginger into the pan with the onions and stir through.
- Once it starts to simmer, add the remaining turmeric, ground cumin and coriander and stir. Let it reduce and thicken.
- Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minutes.
- Pour in the coconut milk and heat through then add the trimmed beans and cook for a further 5-10 minutes until the beans are cooked.
- When cooked through, check the seasoning and add the coriander leaves, and a squeeze of lime. Serve with plain rice.