Pork & Pea Curry Recipe

Ingredients

• 2 garlic cloves
• 227g butternut squash
• 72g carrots
• 180g white potatoes
• 160g leeks
• 227g pork mince
• 20g white wheat flour
• 1 tsp curry powder
• 1 tbsp fresh coriander, chopped
• 1 tsp cumin seeds
• 1 tsp salt
• ½ tsp cayenne pepper
• 225ml water
• 1 can chickpeas, drained
• 100g apples

Method

1. Peel and crush the garlic.
2. Peel and dice the squash, carrot and potato.
3. Wash and slice the leek.
4. Brown the pork in a heavy based pan over a high heat, drain off and liquid.
5. Add the garlic and cook for a further two minutes.
6. Add the flour, curry powder, coriander, cumin, salt and cayenne to the pan and cook, stirring, for 1 minute more.
7. Add the squash, carrot, potato and 225ml (½ pint) water bring to the boil, reduce heat, cover and simmer for 10 minutes. Add extra water if the mixture becomes too dry.
8. Add the drained chick peas, leek and apple, cover and cook for approximately 20 minutes until vegetables are tender.