Pork, Kumara And Lentil Curry
|Whole piece pork neck||750 Gram|
|Onions||300 Gram, sliced (2 Medium Sized)|
|Mild curry paste||60 Milliliter (1/4 Cup)|
|Canned tomatoes||800 Gram (2 Cans, 400 Gram Each)|
|Kumara||500 Gram, chopped (1 Large Sized)|
|Red lentils||100 Gram (1/4 Cup)|
|Coconut milk||250 Milliliter (1 Cup)|
|Spinach||500 Gram, trimmed|
|Finely chopped fresh coriander||1 Tablespoon|
Cut pork into 2cm cubes; cook in large heated oiled pan, in batches, until well browned.
Add onion and paste to same pan; cook, uncovered, until onion is soft.
Return pork to pan; stir in undrained crushed tomatoes.
Bring to boil; simmer, covered, for 1 1/2 hours, [can be prepared ahead to this point; refrigerate overnight or freeze] Meanwhile, cook kumara, uncovered, in medium heated oiled pan until just browned; add to pan with pork mixture, stir in lentils.
Bring to boil; simmer, uncovered, about 15 minutes or until kumara and lentils are tender and pork is cooked through, stirring occasionally.
Stir in milk, spinach and coriandercook, stirring until spinach is just wilted.
Serving size: Complete recipe
Calories 3907 Calories from Fat 1792
% Daily Value*
Total Fat 205 g314.7%
Saturated Fat 55.9 g279.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3568.4 mg148.7%
Total Carbohydrates 286 g95.3%
Dietary Fiber 76 g304.2%
Sugars 56.1 g
Protein 265 g529.3%
Vitamin A 2643.9% Vitamin C 518.9%
Calcium 106.1% Iron 202.8%
*Based on a 2000 Calorie diet