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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Nepalese Pork Curry
Our chefs took inspiration from Nepal with this spiced curry, brimming with free-range British pork mince, green beans and spring onions. We serve with a cooling cucumber salad, dressed in lime, and brown rice.
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 1 chilli
- 40g cashew nuts (Nuts)
- 1 tsp cumin seeds
- 2 tbsp curry powder (Mustard) (Coriander, Turmeric, Fenugreek, Mustard, Salt, Ginger, Cumin, Chilli, Cloves, Cinnamon, Allspice, Rapeseedoil)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 unwaxed lime
- 240g green beans
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 500g free-range pork mince
- 1 handful of fresh coriander
- 500g steamed wholegrain pilau basmati (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 1 cucumber
- 4 spring onion
Nutritional Information
Calories: 612
Protein: 33g
Carbs: 40g
Fat: 34g
Nepalese Pork Curry
Our chefs took inspiration from Nepal with this spiced curry, brimming with free-range British pork mince, green beans and spring onions. We serve with a cooling cucumber salad, dressed in lime, and brown rice.
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Cooking Instructions
- Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Add the pork and cook for 6-8 mins, breaking it up with a wooden spoon, until golden brown. Season with sea salt and black pepper. Meanwhile, trim and halve the green beans. Thinly slice the chilli (remove the seeds for less heat). Dissolve the stock cube in a jug with 250ml hot water.
- Add the ginger and garlic paste, half the chilli (or to taste), green beans and curry powder to the pan. Cook for 2 mins, then add the stock. Simmer for 4-5 mins, until the sauce thickens slightly. Remove from the heat. Season with sea salt.
- Make the cucumber salad. Halve the limes. Thinly slice the cucumber into half-moons and place in a mixing bowl with the juice from 1 lime, 1/2 tbsp olive oil, a pinch of sea salt and black pepper.
- Heat a large frying pan on medium-high heat. Add the cashews and toast for 2-3 mins, until golden brown. Add the cumin seeds and toast for another 30 seconds. Transfer to the cucumber bowl and mix.
- Reheat the pan to medium-high heat. Add the rice and 150ml hot water and break it up with a wooden spoon. Cook for 2-3 mins, until piping hot. Season with sea salt. Thinly slice the spring onions. Roughly chop the coriander. Stir half the coriander and the juice from the remaining lime through the curry.
- Serve the curry in bowls alongside the rice and cucumber salad. Sprinkle over the spring onions, remaining coriander and chilli (to taste).
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