Coconut Pork Curry With Fresh Coriander

Name: Coconut Pork Curry With Fresh Coriander
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Indian
Ingredients: 450g lean pork cubes; 1 teaspoon oil; 1 onion, peeled and cut into quarters; 2 tablespoons mild korma curry paste; 1x 400g can reduced-fat coconut milk; 2 sweet potatoes, peeled and cut into cubes; 2 carrots, peeled and cut into chunky sticks; 1 large handful of spinach leaves; 2 tablespoons freshly chopped coriander

cooking time
2 hours

cooking skill
Not too tricky

serves
4 people

Ingredients

450g lean pork cubes
1 teaspoon oil
1 onion, peeled and cut into quarters
2 tablespoons mild korma curry paste
1x 400g can reduced-fat coconut milk
2 sweet potatoes, peeled and cut into cubes
2 carrots, peeled and cut into chunky sticks
1 large handful of spinach leaves
2 tablespoons freshly chopped coriander

Method

Preheat oven to 180°C, 160°C Fan, Gas Mark 4.

Heat the oil in an ovenproof casserole pot. Add the pork and onion, and cook until lightly brown. Add curry paste and mix well. Add coconut milk. Cover and cook in oven for 1½ hours.

After 1 hour add the sweet potatoes, and carrots. Cook for a further 30 – 40 minutes.

Just before serving, stir through the spinach and fresh coriander. Serve with cooked basmati rice, naan bread and extra spinach.