Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
37
High
Nutrition per serving
Calories460.6 kcal (23%)
Total Fat5.3 g (8%)
Carbs70.9 g (27%)
Sugars8.5 g (9%)
Protein31.7 g (63%)
Sodium110.2 mg (6%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Cut the pork steaks into bitesize chunks. Heat a large frying pan with a drizzle of vegetable oil. Add the pork and cook for 4 minutes. Transfer to a plate
Step 2
Peel and dice the red onions. Add to the pan with a generous drizzle of vegetable oil and a pinch of salt. Cook for 10-12 minutes or until softened
Step 3
Add the rice to a saucepan with 300ml cold water. Bring to the boil and cover with a lid. Reduce the heat and cook for 10-12 minutes. Once done, remove from the keep and keep covered
Step 4
Add the garlic, ginger, coriander, cumin, chilli flakes, cayenne pepper, 2 tbsp vegetable oil and a generous pinch of salt to a food processor. Blitz into a paste
Step 5
Add the paste to the onions with the tomato paste and cook for 4-5 minutes
Step 6
Return the pork to the pan. Add the tamarind paste, cider vinegar, and 1 tsp sugar. Cook for 2-3 minutes and add the spinach with 60ml cold water. Cook for a final 2-3 minutes
Step 7
Add a knob of butter to the rice before serving
Notes
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