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Indian-Spiced Ground Pork & Veggie Skillet Supper

with Lime & Cilantro

Cooking time

10 minutes

Servings

2/4

Calories

480 /serving

Indian-Spiced Ground Pork & Veggie Skillet Supper

with Lime & Cilantro

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
Oil
Salt & pepper (S&P)

Total Fat
28 g

Saturated Fat
7 g

Sodium
530 mg

Total Carb
21 g

Sugars
6 g

Protein
39 g

Fibre
8 g

Preparation

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.

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.

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.