Ed’s healthy recipe Fast Ed’s easy curry
BHG TV’s ‘Fast Ed’ Halmagyi whips up a family-friendly spicy dish
Great food that really is good for you. That’s the best menu plan ever. This deliciously easy curry makes all that and more happen.
EASY PORK AND PINEAPPLE CURRY
PREPARATION TIME: 15 MINS COOKING TIME: 30 MINS SERVES: 4 (AS A MAIN)
2 tsp garam masala
2 tsp ground turmeric
1 tsp freshly ground black pepper Pinch chilli powder
500g pork fillet, trimmed
of fat, chopped 2 tsp extra virgin olive oil
2 brown onions, sliced
6cm piece ginger, cut into
8 cloves garlic, crushed
12 fresh curry leaves
125ml (1/2 cup) salt-reduced chicken
stock or gluten-free chicken stock 125ml (1/2 cup) light coconut milk 1 tsp fish sauce
1 cup diced fresh pineapple
75g unsalted cashews,
1 cup snow peas, trimmed
1 cup green peas
160g (¾ cup) brown basmati rice, cooked following packet directions, to serve
Bean sprouts, coriander and
sliced shallots, to serve
Lime wedge, to serve (optional) 1 Combine the spices in a large bowl. Add the pork fillet and mix well. Heat the oil in large saucepan over a medium heat. Add the onion, ginger, garlic and curry leaves. Cook, stirring often, for 3 minutes. Add the pork and continue to cook for 3 minutes or until pork changes colour.
2 Add the stock, coconut milk and fish sauce to the pan and bring to a simmer. Add the pineapple and cashews and simmer, partially covered, for 20 minutes, until sauce thickens slightly and pork is cooked.
3 Add snow peas and green peas to the pan and cook for 2 minutes. Divide rice and curry between bowls. Serve topped with bean sprouts, coriander and shallots, and a lime wedge, if you like.