Tikka-spiced Pork Stir-fry with Quinoa, Pepper & Spinach

Serving size

1 person 2 people 4 people

Ingredients

190g Tomatoes Baby Seasonal Mix
2 onion
160g baby spinach
2 pepper
500g free-range pork strips
2 tbsp tomato purée
1 unwaxed lemon
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
500g wholegrain quinoa

(Cooked wholegrain quinoa (Water, Wholegrain Quinoa), Sunflower Oil, Salt)
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)

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	89Kcal	508Kcal
	371kJ	2124kJ
Fat	3.2g	18g
of which saturates	0.6g	3.3g
Carbohydrates	8g	47g
of which sugars	1.8g	10g
Protein	6.9g	40g
Salt	0.14g	0.83g
Fibre	2.1g	12g

Back

Ready in 20 High protein 1/3 daily fibre 7 plants Low sat fat

Tikka-spiced Pork Stir-fry with Quinoa, Pepper & Spinach

Prep time: 10 mins

Total time: 20 mins

Cuisine: Indian

Food group: Pork

The twist in thsi vibrant stir-fry? An Indian-style take with plenty of fragrant spices. You'll sizzle free-range British pork strips with garam masala, tikka paste and plenty of ginger and garlic. Fluffy quinoa soaks up all the flavour. Crunchy pepper, sweet tomato and leafy spinach pack in the veg.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

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.

Before you start

Pull out a large frying pan, a sieve & 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 olive oil on medium-high heat. Once hot, add the pork, onion, pepper and whole tomatoes. Cook 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 200ml water. Bring to the boil and simmer for 2-3 mins, until the pork is cooked through and the sauce has thickened slightly
Rinse the spinach, then stir into the pork, along 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
Serve the pork and quinoa into bowls. Garnish with any remaining lemon, cut into wedges