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Speedy Free-range Curried Pork Stir-fry with Quinoa
This speedy pork stir-fry, featuring your favourite Indian flavours, is ready in 3 simple steps. Sizzle free-range British pork strips with garam masala, tikka paste and plenty of ginger and garlic. Fluffy quinoa soaks up all the flavour. Tomatoes and leafy spinach pack in the veg.
Ready in 20
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 4 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 500g wholegrain quinoa (Cooked wholegrain quinoa (Water, Wholegrain Quinoa), Sunflower Oil, Salt)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 unwaxed lemon
- 2 tbsp tomato purée
- 500g free-range pork strips
- 200g baby tomatoes
- 2 pepper
- 160g baby spinach
- 2 onion
Nutritional Information
Calories: 508
Protein: 40g
Carbs: 47g
Fat: 18g
Speedy Free-range Curried Pork Stir-fry with Quinoa
This speedy pork stir-fry, featuring your favourite Indian flavours, is ready in 3 simple steps. Sizzle free-range British pork strips with garam masala, tikka paste and plenty of ginger and garlic. Fluffy quinoa soaks up all the flavour. Tomatoes and leafy spinach pack in the veg.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large frying pan & a measuring jug
Get sizzlin'
- Cut each onion into 8 wedges. Dice the peppers into 3cm chunks
- Heat the large frying pan with 1 tbsp oil on high heat (we used the 30cm Hexclad Hybrid Pan). Once hot, add the pork, onion, pepper and whole tomatoes
- Cook, breaking the pork up with a wooden spoon, for 6-7 mins, until the pork is golden and the veg has softened. Season with salt and pepper
Combine the flavours
- Add the tikka paste, tomato puree and curry powder to the pan. Cook for 2 mins, then stir in 100ml water. Bring to the boil and simmer for 2-3 mins, until thickened slightly
- Rinse the spinach, then stir into the pork with the quinoa. Cook for 2-3 mins, until the quinoa is piping hot and the spinach wilted
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Add a squeeze of lemon juice and season to taste with salt and pepper
- Share the pork and quinoa between bowls and garnish with any remaining lemon, cut into wedges
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