Pork and Radish Curry, Nepalese-Style
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 700 g pork shoulder, diced
- 250 g radishes
- 3 tbsp mustard oil
- 1 onion, finely chopped
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 35.5 g
- Carbohydrate
- 5.9 g
- of which sugars
- 3.4 g
- Fat
- 34.1 g
- of which saturates
- 9.6 g
- Fibre
- 2.1 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the pork and brown for 8 minutes, then stir in the ground turmeric and chilli powder.
- 3
Add 400ml water, cover and simmer for 35 minutes, stirring occasionally, until the pork is nearly tender.
- 4
Halve the radishes and add to the pan, then simmer uncovered for a further 15 minutes, until the pork is fully tender and the radishes have softened.
- 5
Scatter with the fresh coriander and serve with rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.