Ingredients Jump to Instructions ↓

  1. 200g low-fat yogurt

  2. 1 tablespoon cracked black peppercorns

  3. 3 tablespoons finely grated ginger

  4. 4 cloves garlic, crushed

  5. 3 tablespoons lemon juice

  6. 2 teaspoons garam masala

  7. 1 teaspoon ground coriander

  8. 1 teaspoon ground turmeric

  9. 500g pork fillet, sliced thickly

  10. 400g can tomatoes

  11. 1 teaspoon sugar

  12. 1 teaspoon salt

  13. cup (180ml) chicken stock

  14. 350g green beans

  15. 500g butternut pumpkin, chopped coarsely

  16. cup coarsely chopped coriander leaves

  17. Note: this recipe can be made a day ahead.

Instructions Jump to Ingredients ↑

  1. Combine yogurt, pepper, ginger, garlic, juice, spices and pork in a large bowl. Cover and refrigerate for three hours or overnight.

  2. Heat a large non-stick saucepan, add the pork mixture in batches and cook, stirring, until the pork is browned lightly. Add the undrained crushed tomatoes, sugar, salt, stock and beans, then simmer, covered, for about 15 minutes or until the pork is tender.

  3. Meanwhile, boil, microwave or steam the pumpkin until tender and drain. Add pumpkin and coriander to the curry before serving. Serve with steamed rice, if desired.

  4. Suitable to freeze without pumpkin. Pumpkin suitable to microwave.


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