Make it Scotch

Specially Selected Pork Curry in a Hurry for Schools

  • Prep 15+ mins
  • Cook 23 mins
  • Serve 1

Ingredients

Cooking Method

How it's done:

  • 1
    On a chopping board, slice the pork into 1cm thick pieces. Put in a large bowl, mix in the salt, pepper and curry powder. Cover and leave to stand while you make the sauce.
  • 2
    Chop the onion and crush the garlic. Heat half the oil in a frying pan until hot and add into the pan. Stir fry for 2 minutes, then reduce the heat to low, cover the pan and leave to cook gently for 10 minutes until softened.
  • 3
    Stir in the spinach, frozen beans, chickpeas and stir fry for 1 minute to mix. Increase the heat until the contents are steaming, then re-cover and cook gently for 6–7 minutes until the spinach has wilted and is tender. Set aside.
  • 4
    While the sauce is cooking, heat the oil in another frying pan until hot and stir fry the pork for 7–8 minutes until browned all over and cooked through.
  • 5
    Add the pork and pan juices to the vegetables and pour in the coconut milk. Stir well and bring to the boil.
  • 6
    Simmer gently, stirring, for a further 2–3 minutes until everything is cooked through.
  • 7
    To serve, spoon the pork and sauce over freshly cooked golden rice. Serve with fresh mango chutney and fresh coriander if liked.
  • 8
    TIP: Accompany this easy-to-make curry with a speedy mango chutney made from 100g chopped prepared mango, 20g chopped red onion and 60g chopped cucumber. Mix 2tsp white wine vinegar with 1tsp honey and mix into the salad along with some seasoning. Sprinkle with chopped red chilli if liked.
  • 9
    TIP: For golden rice or grains, simply add 1tsp ground turmeric to the rice cooking water and cook in the usual way.
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