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Fruity Pork Curry


Serves 4
Points per serving - 2.5


1 small onion finely chopped
1 lemongrass stick, tough outer leaves discarded and chopped
1 x 25g pack of coriander
3 x 150g lean pork loin steak - fat removed and cubed
2 tablespoons curry powder
Low fat cooking spray
1 red or green pepper - deseeded and diced
200ml hot chicken stock
300g passata
4 fresh or canned pineapple rings cut into pieces


Put onion, lemongrass and coriander in a food processor and whiz until finely chopped. Transfer to a bowl and add pork and curry powder, mix to coat the pork in the spices.

Heat a wide non stick saucepan and spray with low fat cooking spray, add pork and spice mixture and pepper and cook for 5 mins, stirring. Add the stock, passata and pineapple. Simmer for 5 mins until pork is cooked and the sauce is thickened. Serve immediately.

*** for a veggie version use a pack of quorn pieces instead of the pork and vegetable stock instead of chicken stock, follow instructions the same. Points will be 2 per serving ***
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