3 Spice Curry with Minced Pork and Vegetables
A really simple curry made from only 3 spices. A great way to disguise a whole load of protein and vegetables!
Ingredients
- 1 tsp Grated Garlic
- 1 tsp Grated Ginger
- 1 White/Brown Onion
- 1 Carrot
- 1 Courgette
- 60 g Frozen Peas
- Handful of Cherry Tomatoes Or 2 regular tomatoes
- 250 g Minced Pork
- 5 tbsp / 100g Plain Yogurt Least sour as possible!
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tbsp Oil Rapeseed/Sunflower or similar
- 1.5 tbsp Ketchup or Tomato Puree I use Stokes Ketchup because it has less salt & sugar than most
- Optional Salt to taste
Instructions
Prep
- Take the mince out of the fridge and set aside so you’re not cooking fridge-cold meat
- Peel and grate the garlic and ginger so you end up with about 1 tsp of each. Or use already pureed versions from the shop
- Peel and dice the onion and carrot, courgette. Chop the cherry tomatoes roughly
- Microwave the onion and carrot for 2 mins in separate bowls *
Let's Get Cooking!
- Take a large frying pan. Heat the oil on a medium heat and fry the garlic and ginger for a few seconds, then add the onion. Fry for about 5 mins or until they’re soft, mixing continuously so they don’t burn
- Add the carrot and courgette and fry for 3mins until the courgette starts to soften. Keep mixing while it cooks
- Add the cherry tomatoes and fry for 2min
- Turn the heat to low and add the 3 spices and mix well
- Turn the heat to medium. Push the veggies to the edge of the pan, add half of the minced pork and fry until it starts to brown, then push that to the edges and add the remaining pork.** Fry for about 4 mins. Break up the clumps of mince as much as you can whilst the meat is all in the middle of the pan
- When the pork has almost all browned, mix everything together, turn the heat to low. Add the frozen peas, water and ketchup, mix well, breaking up any last clumps of pork
- Put the lid on and simmer for 2 mins, leaving a gap for the steam
- Add the yogurt and mix well
- Put the lid on, leaving a gap for the steam and carry on simmering for about 8 mins or until there’s no more watery liquid left. Give it a stir every now and again
- Add the optional salt to taste right at the end and you’re done!
Warning! Always taste before serving
- Depending on the type of yogurt you use, you may taste some sourness in the curry. If you do, add a little more ketchup until it mellows out.
Notes
* By microwaving the onion and carrot, it brings out a sweeter flavour and reduces the cooking time in the pan.
** If you add all the pork at once, the temperature of the pan goes down suddenly and your meat won’t be as juicy.
Storage: This can be frozen as soon as it has cooled down. Consume within 3 months.
Tailor the dish for your baby, or for adults:
Keeping It Clean for a younger baby - Don’t fry the onion. Microwave it, transfer to the pan, add 100ml of water and continue with the recipe from Step 2. Leave out the water in Step 5.
Use tomato puree instead of Ketchup and don’t add salt.
Optionally add more yogurt when serving.
Make It Vegetarian - Leave out the pork and replace with more vegetables to give different textures like aubergine/sweetcorn/mushrooms.
Make It Spicy: Add 1tsp of Cayenne Pepper or Chilli Powder to give it a kick or sprinkle on individual servings.
Make the Yogurt Optional - Skip the yogurt in Step 7 and add a dollop to individual servings at the table.