Solo: Turmeric Coconut Curry

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Solo: Turmeric Coconut Curry

Pork covered in a smoked paprika, bell pepper, courgette & tomato sauce, served with bulgur wheat.

Ingredients to serve 1

  • ¼ x lime – zest & cut into wedges
  • ¼ cup x jasmine rice
  • 1 tbsp x coconut flakes
  • 125g x pork mince
  • ¼ x onion – peel & chop finely
  • 10g x ginger – peel & chop finely
  • ¼ x chilli (optional) – deseed & chop finely
  • 1 clove x garlic – peel, grate finely & chop
  • ½ tsp x organic turmeric
  • ¼ head x cauliflower – cut into small florets
  • 100ml x coconut milk
  • 50g x Swiss chard – remove stalks, slice into strips (1cm)
  • 3g x fresh coriander – discard stalks
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Lime: Using the fine side of a box grater, grate the peel to create zest. Then cut into wedges.

Step 3

Rice: Place a pot on medium-heat and add the rice. Pour in the boiling water (½ cup for 1) with a pinch of salt and boil gently for 15 minutes until cooked, but with a slight bite. Drain.

Step 4

Coconut flakes: Toast in a dry pan for 1-2 minutes on a high heat until lightly browned. Remove and set aside.

Step 5

Curry: Place a pan on high heat with a drizzle of olive oil. When hot, add the pork mince and cook for 4-5 minutes, breaking it up with a spoon. Season with salt, then add the onion and sauté for 2 minutes. Turn the heat down to medium, add the ginger, chilli (optional), garlic, turmeric and cauliflower and cook for 3-4 minutes. Pour in the coconut milk and water (2 tbsp for 1) and let it simmer (gently boil) for 4-5 minutes until the sauce has thickened. Add the Swiss chard and let it wilt for 1 minute. Season with salt and pepper, add the lime zest and a squeeze of lime juice.

Step 6

Serve the rice topped with the pork curry, toasted coconut flakes and fresh coriander leaves.