Slow-Cooked Pork Meatball & Veggie Curry
with Garlic Rice & Herbs
Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. We love a little ball of deliciousness and a meatball fits this description perfectly. Slow-cooked pork with a hint of our chicken stock is rolled up nice and tight, stirred through an aromatic Indian-style curry and served with pillowy garlic rice.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1
carrot
1
parsnip
1 packet
pork mince
1 packet
fine breadcrumbs
(Contains Gluten(Wheat); May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Chicken-Style Stock Powder
1 packet
ginger paste
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1 tin
coconut milk
1 packet
basmati rice
1 bag
baby spinach leaves
1 bag
herbs
3 clove
garlic
1 sachet
Mumbai Spice Blend
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
20 g
butter
(Contains Milk; )
½ tsp
brown sugar
¾ cup
water (for the sauce)
1.5 cup
water (for the rice)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 200ºC/180ºC fan-forced. • Cut carrot and parsnip into bite-sized chunks. Finely chop garlic.
• In medium bowl, combine pork mince, fine breadcrumbs, chicken-style stock powder, the egg, 1/2 the garlic and a pinch of pepper. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person).
Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!
• In a large ovenproof pot, heat a drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned, 3-4 minutes. • Add ginger paste and Mumbai spice blend and cook until fragrant, 1 minute. • Add carrot, parsnip, mild curry paste, the brown sugar and water (for the sauce) and stir to combine.
• Cover pot with a lid, then bake curry until slightly thickened and the meatballs are cooked through, 50-60 minutes. • When curry has 10 minutes remaining, add coconut milk and stir to combine. Season to taste. Cover with lid and return to the oven to bake.
• When curry has 20 minutes cook time remaining, heat butter with a dash of olive oil in a medium saucepan over medium heat. Cook remaining garlic until fragrant, 1-2 minutes. • Add basmati rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Add baby spinach leaves to the curry and stir until wilted. • Divide garlic rice and slow-cooked pork meatball and veggie curry between bowls. • Tear over herbs to serve. Enjoy!
Little cooks: Kids can help tear over the herbs.