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Low carb, ready in 15 min!
One pot wonder
Ready in 10 minutes

Indian-Spiced Ground Pork & Veggie Skillet Supper

with Lime & Cilantro

Cooking time

10 minutes




480 /serving

Get into the fast lane! When you need to shift into high gear, try a warmly spiced supper that takes only 10 minutes to make and requires only one pan to wash. Ground pork is the meat of choice, browned up with tikka-inspired spices and garlic. Dose it with all sorts of veggies, from whole string peas to shaved Brussels sprouts, plus mushrooms for good measure. Lime and cilantro take the taste over the top.

We will send you:

  • 340g Ground pork (high-protein serving)
  • 15ml Minced garlic
  • 100g Sugar snap peas (or snow peas)
  • 100g Shaved Brussels sprouts
  • 170g Mushrooms
  • 1 Bunch of cilantro
  • 1 Lime
  • 30g Vegetable demi-glace
  • 16g Tasty Tikka spices (paprika, sea salt, garlic purée, ginger purée, coriander, cumin, turmeric, black peppercorn, fennel, cinnamon, star anise)

You will need:

Large pan
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
7 g
530 mg
Total Carb
21 g
6 g
39 g
8 g
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Cook the pork
In a large pan, heat a generous drizzle of oil on medium-high. Add the pork* and ½ the garlic; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Transfer to a plate and keep warm, leaving any browned bits in the pan. Reserve the pan.
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Mise en place
Meanwhile, roughly chop the cilantro leaves and stems. Juice the lime. Remove the stem ends of the string peas. Quarter the mushrooms.
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Make the skillet
In the reserved pan, heat a drizzle of oil on medium-high. Add the mushrooms, Brussels sprouts, string peas and remaining garlic; season lightly with S&P. Sauté, 4 to 6 min., until tender. Add the pork, demi-glace, ½ the lime juice and ⅔ of the cilantro. Cook, stirring frequently, 1 to 2 min., until combined and the pork is heated through.
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Plate your dish
Divide the skillet between your plates. Garnish with the remaining cilantro and lime juice. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.