Parsnip & pork curry

Parsnip & pork curry

A perfect, seasonal curry to enjoy on chilly nights.

By , 21 September 2015
Parsnip & pork curry
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.40 per serving
Nutritional Info
Each 474g serving contains
  • Fat high
    22.4g
    32%
  • Saturates low
    6g
    30%
  • Sugars low
    15.9g
    18%
  • Salt low
    0.6g
    10%
  • Energy 1930KJ 461KCAL
    23%
of your reference intake.
Typical energy values per 100g: 407kJ/97kcal.
Ingredients
  • 2 tbsp vegetable oil
  • 1 medium onion, sliced
  • 400g parsnips, peeled and cut into chunks
  • 4 tbsp Asda Balti Curry Paste
  • 400g can Asda Thick Cut Chopped Tomatoes
  • 600g pork rump steaks, cubed
  • 150g pot Asda Natural Yogurt
  • 2 tbsp chopped coriander
  • Basmati rice, to serve
  • Mango chutney, to serve
Method
  • Heat 1 tbsp of the oil in a pan. Cook the onions until soft. Add the parsnips and cook for 3 minutes.

  • Stir in the curry paste and tomatoes. Add 100ml water, season and bring to the boil. Cover and simmer gently for 15-20 minutes or until the parsnips are just tender.

  • Meanwhile, heat the remaining oil and cook the pork, a few pieces at a time, until browned on all sides.

  • As each batch is cooked, add it to the curry sauce.

  • Mix in the yogurt and sprinkle with the coriander. Serve with the basmati rice and mango chutney.