Pork and Vegetable Stew with Curry-Garlic Rice
A colourful and flavoursome combination of delicious rice and a filling pork and vegetable stew.
Servings: 6
Ingredients
- 500 grams pork (fresh ham) cut into large cubes
- 2 tbsp ginger blended
- 2 tbsp fresh red chillies blended or ground
- vegetable oil for frying
- 1 large onion sliced
- 3 large tomatoes cut into large chunks
- 3 medium carrots cut into large diagonal chunks
- 250 grams mushrooms
- 1 medium zucchini (courgette) quartered then cut into smaller chunks
- ¼ medium cabbage cut into smaller chunks
- spring onions cut into long strips
- 2 tbsp curry powder
- 1 garlic clove chopped
- 600 grams rice
Instructions
- Combine pork with red chillies, ginger and salt and leave to marinate for 20 minutes.
- Heat oil in a large pot or wok and then fry pork in hot oil for about 4 minutes.
- Fry onions until softened and then add tomatoes. Cook for about 3 minutes.
- Add carrots and cover pot and let cook for about 4 minutes.
- Add in mushrooms, cook for 3 minutes and then cabbage zucchinis, and spring onions and simmer for a further 3 minutes making sure not to overcook the vegetables.
- For the rice, heat some coconut oil or vegetable oil in a pot.
- Fry curry powder and garlic in oil quickly and then stir in rice.
- Mix well, add water and let that come to a boil. Then lower heat and cover with a lid and leave to cook.
- Serve rice with pork and vegetable stew.
Video
Notes
Make sure you wash the rice before cooking.