HelloHero: Mumbai Pork & Garlic Yoghurt
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HelloHero: Mumbai Pork & Garlic Yoghurt

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.

Tags:
Over 30g protein
Calorie Smart
Bestseller
Allergens:
Milk

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

Total Time35 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

½ packet

coriander

Not included in your delivery

olive oil

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)1826 kJ
Calories436 kcal
Fat4.2 g
of which saturates1.2 g
Carbohydrate51.7 g
of which sugars30.6 g
Dietary Fibre9.8 g
Protein46.2 g
Sodium361 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray. Toss to combine.

6
6

• Roughly chop coriander. Slice Mumbai pork. • Divide spiced veggie toss between plates. Top with pork. • Dollop with garlic yoghurt. Garnish with coriander to serve. Enjoy!