Recipe

Solo: Turmeric Kale Curry

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Solo: Turmeric Kale Curry

A curry base infused with ginger, turmeric. cumin & coconut, with pork, served on cauli rice.




Ingredients to serve 1

  • ¼ x onion – peel & chop finely
  • 10g x ginger – peel & chop finely
  • ¼ clove x garlic – peel, grate finely & chop
  • ½ tsp x turmeric
  • ½ tsp x ground cumin
  • 1 x spring onion
  • 50g x green beans – trim ends, cut into 1½ cm pieces
  • 1 tbsp x coconut milk
  • 50g x kale – remove stalks & chop roughly
  • 1 x pork chops – season with salt & pepper
  • ¼ x cauliflower – grate coarsely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Spring onions: slice thinly at an angle, keeping the green and white parts separate.

Step 3

Pork chop: Place a dry pan on medium-high heat. Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of the chop to prevent it from curling up in the pan and rub both sides with olive oil. When the pan is hot, add the chop and sear for 3-4 minutes a side. Hold the chop on its fat edge for 1 minute to crisp it up. Remove from the pan, cut into cubes and set aside.

Step 4

Coconut curry: Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and cook for 5 minutes. Then add the ginger, garlic, turmeric, cumin, the white part of the spring onion and water (1 tsp for 1) and sauté for 1 minute. Add the green beans and coconut milk with water (2 tbsp for 1). Season with salt and pepper and cook for 3 minutes before adding the kale. Cook for 2-3 minutes until the green beans and kale are cooked. Add the pork cubes and mix through, then season with salt and pepper.

Step 5

Cauli rice: Place a pan on medium-high heat add a drizzle of olive oil. Add the grated cauliflower with the green part of the spring onion and sauté for 5 minutes. Season with salt and pepper.

Step 6

Serve the cauli rice topped with the coconut curry.



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