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Indian-Style Pork Korma

with Sultanas, Green Beans & Basmati Rice

Cooking time

25 minutes

Servings

2/4

Calories

720 /serving

Popular in India and Pakistan, korma is a mild curry sauce made of fragrant spices, onions and, usually, cream or yogurt. In our twist on the classic, we’re tossing browned pork strips and crisp green beans in a rich and creamy sauce made from coconut milk instead of dairy, with a spice blend that includes inflections of cumin, coriander and ginger. Sultana raisins and fresh cilantro give the side of basmati rice extra personality, making it a worthy sidekick to this flavoursome korma.

We will send you:

  • 285g Pork strips
  • 170g Green beans
  • 170g Baby bok choy
  • 1 Bunch of cilantro
  • 1 Shallot (or onion)
  • 165ml Coconut milk
  • 157g Basmati rice
  • 25g Sultana raisins
  • 12g Korma spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Sulphites

You will need:

Medium pot
Large high-sided pan
Oil
Salt & pepper
Total Fat
22 g
Saturated Fat
12 g
Sodium
450 mg
Total Carbs
89 g
Sugars
15 g
Protein
42 g
Fibres
8 g
Preparation
a picture
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork; stir in ½ the sultana raisins and set aside in a warm spot.
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Mise en place
While the rice cooks, trim off and discard the stem ends of the green beans; halve crosswise. Cut off and discard the root ends of the bok choy; cut into 1-inch segments. Peel, halve and mince the shallot. Roughly chop the cilantro leaves and stems.
a picture
Cook the pork
In a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the pork strips dry with paper towel; season with ½ the spice blend and S&P. Add the pork strips* to the pan and cook, 2 to 3 minutes per side, until cooked through and browned on all sides. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Start the korma
In the reserved pan of fond, heat a drizzle of oil on medium. Add the shallot; season with the remaining spice blend and S&P. Cook, 1 to 2 minutes, until fragrant. Add the coconut milk and ⅔ cup water (double for 4 portions); season with S&P to taste. Bring to a boil; reduce to a simmer and cook, 3 to 4 minutes, until the volume has slightly reduced.
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Finish the korma
To the pan of korma, add the green beans, bok choy and remaining sultana raisins. Cook, stirring frequently, 2 to 3 minutes, until the green beans are crisp-tender and the bok choy is wilted; season with S&P to taste. Add the cooked pork and toss until coated with the sauce.
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Finish & serve
To the pot of rice, add up to ½ the cilantro (to taste). Stir to combine; season with S&P. Divide the finished rice between your plates. Top with the pork korma. Garnish with as much of the remaining cilantro as you’d like. Bon appétit!

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