Pork Koftas & Moroccan Coconut Sauce
with Rapid Rice & Steamed Veggies
These koftas are handy parcels of explosive flavour, with tender pork mince, mild spices and a punchy coconut sauce to drizzle over the top. Paired with an easy rice and comforting steamed veggies, this is a Moroccan-style feast to remember.
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Ingredients
1
carrot
1 bag
broccoli florets
1 packet
basmati rice
1 packet
pork mince
1 sachet
curry powder
1 packet
fine breadcrumbs
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
chermoula spice blend
1 packet
coconut milk
1 bag
mint
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Thinly slice carrot into sticks. Cut any larger broccoli florets in half. • Half-fill a medium saucepan with boiling water. Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Place a colander or steamer basket on top of saucepan, then add broccoli and carrot. • Cover with a lid and steam until tender, 6-7 minutes. • Drain rice and set aside. Transfer veggies to a medium bowl and season to taste. Cover to keep warm.
• In a second medium bowl, combine pork mince, the egg, curry powder, fine breadcrumbs and a pinch of salt. Using damp hands, shape pork mixture into koftas (3-4 per person). • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook koftas, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
• Wipe out the frying pan, then return to medium heat. • Add chermoula spice blend and coconut milk and cook, stirring, until thickened, 1-2 minutes. Remove from heat.
• Divide rapid rice, steamed veggies and pork koftas between plates. • Spoon Moroccan coconut sauce over koftas. Tear over mint to serve. Enjoy!