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A very simple curry that can be made from your Sunday roast leftovers, the pork can be changed for any meat you like.
1 tsp coriander leaf (dried)
1 tbsp cumin
1 tbsp garam masala curry powder
1 tsp ground ginger
1 tsp turmeric
1/2 tsp garlic
1/2 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion
1 tbsp vegetable oil
1 tbsp corn flour
1 tbsp tomato paste
11 oz boneless roast pork
1 1/2 <span class="measurestring" title="cup (8 fl oz)">cups</span> chicken stock
Fry the onions and garlic in a large pan.
Once soft add all the spices. Cook until most of the oil has been absorbed.
Add the flour (you can use ordinary flour alternatively) and work through the mixture until it forms a paste.
Then add the stock, small amounts at a time.
Add the pork (already cooked) and put everything together, thicken with more flour if necessary and season more or less to taste, depending on how you like it.
in 1 serving of Pork Curry.
, 13% carbs, 34% protein.
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