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Pork, Kumara And Lentil Curry Recipe
|Whole piece pork neck||750 Gram|
|Onions||300 Gram, sliced (2 Medium Sized)|
|Mild curry paste||60 Milliliter (1/4 Cup)|
|Canned tomatoes||800 Gram (2 Cans, 400 Gram Each)|
|Kumara||500 Gram, chopped (1 Large Sized)|
|Red lentils||100 Gram (1/4 Cup)|
|Coconut milk||250 Milliliter (1 Cup)|
|Spinach||500 Gram, trimmed|
|Finely chopped fresh coriander||1 Tablespoon|
Serving size: Complete recipe
Calories 3907 Calories from Fat 1792
% Daily Value*
Total Fat 205 g314.7%
Saturated Fat 55.9 g279.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3568.4 mg148.7%
Total Carbohydrates 286 g95.3%
Dietary Fiber 76 g304.2%
Sugars 56.1 g
Protein 265 g529.3%
Vitamin A 2643.9% Vitamin C 518.9%
Calcium 106.1% Iron 202.8%
*Based on a 2000 Calorie diet
Add onion and paste to same pan; cook, uncovered, until onion is soft.
Return pork to pan; stir in undrained crushed tomatoes.
Bring to boil; simmer, covered, for 1 1/2 hours, [can be prepared ahead to this point; refrigerate overnight or freeze] Meanwhile, cook kumara, uncovered, in medium heated oiled pan until just browned; add to pan with pork mixture, stir in lentils.
Bring to boil; simmer, uncovered, about 15 minutes or until kumara and lentils are tender and pork is cooked through, stirring occasionally.
Stir in milk, spinach and coriandercook, stirring until spinach is just wilted.