A perfect, seasonal curry to enjoy on chilly nights.
(11 votes)
Cook: 30 Mins
Serves: 4
Price: £1.40 per serving
Nutritional Information
Each 474g serving contains
Energy
1929kj
461kcal
1929kj
461kcal
23%
Fat
22.4g
22.4g
High
32%
32%
Saturates
6g
6g
Med
30%
30%
Sugars
15.9g
15.9g
High
18%
18%
Salt
0.6g
0.6g
Med
10%
10%
of your reference intake.
Typical energy values per 100g:
407kj/97kcal
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
1
Heat 1 tbsp of the oil in a pan. Cook the onions until soft. Add the parsnips and cook for 3 minutes.
2
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.
3
Meanwhile, heat the remaining oil and cook the pork, a few pieces at a time, until browned on all sides.
4
As each batch is cooked, add it to the curry sauce.
5
Mix in the yogurt and sprinkle with the coriander. Serve with the basmati rice and mango chutney.