Quick pork curry with spinach
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Time to make:
$5.25 per serve
(at time of publication)
Full ingredients list:
- 600g pork loin steaks, trimmed, cut into 2cm dice
- 1 1/2 tablespoons Korma curry paste
- 400g tin diced no-added-salt tomatoes
- 300g baby spinach leaves
- 2 cups steamed rice, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large frying pan with oil and place over high heat. Cook pork, in batches, for 2–3 minutes, until browned. Remove from pan and keep warm.
Step 2 Return pan to medium heat and spray with a little more oil. Add curry paste and cook, stirring, for 1 minute. Add tomatoes and 1/2 cup water, bring to the boil, then reduce heat and simmer for 5 minutes.
Step 3 Return pork to pan and simmer for a further 10 minutes, or until pork is cooked through. Add spinach and cook, stirring, until just wilted. Serve curry with steamed rice.
Try adding a squeeze of lime juice at the end for extra flavour.
About this recipe
First published: November 2011