Pork & Spinach Curry



Strictly speaking this should be made with lamb or beef, but I didn’t have any so made it with pork. It is very very delicious. The addition of spinach is colourful and very tasty indeed. I ate way too much as usual. Incidentally, the picture (above) bears little resemblance to the finished curry. I couldn’t find anything online to do it justice, and the curry was eaten before I thought that maybe I should have photographed it. It looked nice though. Apologies.


800g diced pork (or lamb or beef)
3 medium onions (chopped)
2 tomatoes (chopped)
1/2 cup plain yoghurt
1 tablespoon paprika
3 tablespoons corriander powder
1/2 teaspoon cayenne pepper
1 tablespoon garlic (minced)
1 tablespoon ginger (minced)
1 teaspoon salt (more to your taste of required)
1 packed cup fresh cooked spinach (chopped very finely)
2 hot green chilli peppers (seeded and minced)
1/2 cup fresh coriander (chopped)
2 teaspoons garam masala
4 tablespoons vegetable oil

Combine the yoghurt, coriander, cayenne pepper, paprika, ginger and garlic together into a paste and set aside.
Heat the oil in a large lidded casserole pan over a medium heat and fry the meat in batches until lightly browned – set aside in a large bowl.
Add the onions to the same pan and fry with a little salt for 4-5 minutes until lightly browned. Add the yoghurt paste and fry for a further 3 minutes until the oil separates slightly. Return the meat to the pan and add the tomatoes. Stir briefly then add 1 1/2 cups of warm water and the salt and stir in. Bring this gently to a boil, then reduce the heat and cook for 1 1/2 hours until the meat is very tender. Stir in the spinach, chillies, coriander and garam masala and cook for 3-4 minutes. Remove from the heat and serve.

Best served with some plain boiled rice. And a large comfortable sofa to recover on.

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