Pork Kofta Curry
with Pea-Studded Rice & String Beans
Cooking time
30 minutes
Servings
2/4
Calories
870 /serving
Keep your eye on the ball. Suppertime is easily within sight when the comforting meaty texture of kofta meets the saucy delight of a good curry. Combine ground pork with panko to aerate the meatballs, which will brown on the stovetop before getting a creamy, tomato-based coating loaded with mellow spicing. Meanwhile, you’ll ping white rice with peas and sauté string beans to tender-crisp, for lovely glimpses of green.
We will send you:
- 250g Ground pork
- 300g String beans
- 1 Bunch of cilantro
- 30g Panko
- 150g Green peas
- 160g White rice
- 100ml Tomato sauce
- 60ml Heavy cream
- 8g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Milk, Wheat
You will need:
Medium pot
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
35 g
Saturated Fat
13 g
Sodium
740 mg
Total Carb
103 g
Sugars
12 g
Protein
40 g
Fibre
11 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 min., until partially cooked. Add the peas, cover and simmer, 3 to 6 min., until the rice is tender, the water has been absorbed and the peas turn bright green. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Prepare & start the kofta
Meanwhile, in a large bowl, combine the pork, panko, ⅓ of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the kofta and cook, partially covered, turning occasionally, 6 to 8 min., until browned and partially cooked.
Make the curry & finish the kofta
To the pan of kofta, add the tomato sauce, cream, remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 3 min., until the sauce has slightly thickened and the kofta* are cooked through and coated.
Mise en place
Meanwhile, remove the stem ends of the string beans. Roughly chop the cilantro leaves and stems.
Cook the string beans
In a second large pan, heat a drizzle of oil on medium-high. Add the string beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Plate your dish
Divide the rice between your plates. Top with the curry, kofta and string beans. Garnish with the cilantro. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
