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

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.