Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1 teaspoon black mustard seeds
  • 1 large onion, coarsely grated
  • 4 tablespoons (1/3 cup) tikka masala curry paste
  • 600g lean pork strips
  • 165ml can light coconut milk
  • 1 cup (250ml) salt-reduced chicken stock or water
  • 4 small zucchini, cut into batons
  • 1/2 cup roughly chopped coriander leaves
  • 4 cups steamed basmati rice, to serve

Instruction

  • Heat the oil in a large deep frypan. Add the mustard seeds and cook over medium heat for 30 seconds or until they begin to pop. Add the onion and cook, stirring, for 3-4 minutes until softened. Stir in the curry paste and cook for 1 minute, then add the pork and stir to coat in the paste mixture. Add the coconut milk and stock, then bring to a simmer and cook over low heat for 5 minutes, then add the zucchini and cook for a further 5 minutes or until the zucchini is tender and the pork is cooked through. Season to taste with sea salt and freshly ground black pepper.
  • Divide curry among plates and scatter with coriander. Serve with basmati rice.