Pork and kumara curry

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: André Martin

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

350g kumarasweet-potatoX, peeled, cut in 2cm cubes

500g lean pork steaks, diced

⅓ cup red curry paste

420g can no-added-salt chopped tomatoes

½ cup water

200g frozen vegetables such as beans or snow peas

⅓ cup chopped fresh coriandercilantroX

4 cups cooked basmati rice

Instructions

Stay Awake

1 Steam or microwave kumara for about 10 minutes, or until tender.

2 Meanwhile, spray a frying pan with oil and brown pork over a high heat. Lower heat, add curry paste and cook for 30 seconds, stirring. Add tomatoes and water. Simmer for 5 minutes. Add kumara. Cook for 2 minutes.

3 Add frozen vegetables to pan and stir until heated through. Scatter with coriander and serve with rice.

Variations

Make it gluten free: Use gluten-free curry paste and canned tomatoes.

Nutrition Info (per serve)

Calories 521 cal

Kilojoules 2180 kJ

Protein 35 g

Total fat 5 g

Saturated fat 2 g

Carbohydrates 85 g

Sugar 9 g

Dietary fibre 6 g

Sodium 220 mg

Calcium 70 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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