HelloHero: Mumbai Pork & Garlic Yoghurt
with Spiced Veggie Toss
Dinner should never be stressful, so you can relax tonight knowing this dish will have you sailing through calm waters. The roasted veggies will turn golden and tenderise in the oven while the pork cooks with it’s coating of Mumbai spice. Whip up a fragrant garlic yoghurt to make all these flavours pop in your mouth and you’re done.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Potato
1
Carrot
1
Beetroot
1 sachet
Brown Mustard Seeds
1 packet
Pork Loin Steaks
1 sachet
Mumbai Spice Blend
2 clove
Garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
baby leaves
1 packet
coriander
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and beetroot into bite-sized chunks. • Place veggies on a lined oven tray. Add brown mustard seeds, a drizzle of olive oil and a pinch of salt and pepper. Spread out evenly, toss to coat, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• In a medium bowl, combine pork loin steak, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. • Finely chop garlic.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.
• When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray. Toss to combine.
• Roughly chop coriander. Slice Indian-spiced pork. • Divide Bombay veggie toss between plates. Top with pork. • Dollop with garlic yoghurt. Garnish with coriander to serve. Enjoy!