Ed’s healthy recipe Fast Ed’s easy curry

BHG TV’s ‘Fast Ed’ Hal­magyi whips up a fam­ily-friendly spicy dish

Diabetic Living - - Contents -

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

fine ba­tons

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,

finely chopped

1 cup snow peas, trimmed

and halved

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.

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