with Peas, Yoghurt and Toasted Almonds
Looking for a quick and tasty midweek dinner option? Try cooking up our Korma Spiced Pork Pilaf and Mango Chutney in just 20 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Garlic Clove
2
Basmati Rice
150
British Pork Mince
240
Chicken Stock Paste
10
Korma Curry Paste
50
Peas
120
Mango Chutney
40
Greek Style Natural Yoghurt
75
Toasted Flaked Almonds
15
a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
b) Add the rice and cook for 10-12 mins.
c) Once cooked, drain in a sieve and pop back in the pan. Leave to the side until ready to serve.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.
d) Add the garlic and cook for 1 min more.
a) Lower the heat to medium.
b) Stir the cooked rice, chicken stock paste, korma style paste and peas into the pork until well combined.
a) Stir the mango chutney through your pilaf.
b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.
a) When ready, share the pork pilaf between your bowls.
b) Drizzle over the yoghurt.
c) Finish with a sprinkle of the toasted almonds for those who'd like them.
Enjoy!
843
kcal
Energy (kcal)
3527
kJ
Energy (kJ)
40.3
g
Fat
13.5
g
of which saturates
83.2
g
Carbohydrate
20
g
of which sugars
37.4
g
Protein
2.88
g
Salt
