Spice up your week with this hearty pork curry.

Prep Time : 0:05 | Cook Time : 0:15 | Total Time : 0:20 | Serving : 4 person.

Ingredients

• 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) Massel salt reduced chicken style liquid stock or water

• 4 small zucchini, cut into batons

• 1/2 cup roughly chopped coriander leaves

• 4 cups steamed Basmati rice, to serve

Method

• Step 1

  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.

• Step 2

  Divide curry among plates and scatter with coriander. Serve with basmati rice.