Pork Keema Curry

Thursday, 7 February 2019
AD Post in collaboration with The Scotch Kitchen


Go places with Specially Selected Pork. Travel to India with a Pork Keema Curry that is full of flavour and makes an ideal fuss free and family friendly midweek meal. This pork curry in a hurry is a healthy dish that will keep you from reaching for that takeaway menu.



Weather is the one thing you just can't plan for. I was supposed to spend last Friday cooking Specially Selected Pork with celebrity chef Phil Vickery. Alas snow intervened and he couldn't make it to Aberdeen. Bet that's never happened to him on Ready Steady Cook or This Morning! Luckily The Chester Hotel head chef Kevin Dalgleish stepped in as a last minute substitution and along with Rebecca (Mrs Meldrum) and Gemma (The Lifestyle Hunter) we cooked up a storm making and tasting adventurous new pork dishes which are perfect for mid-week family meals.


As a farmers daughter I'm a huge advocate for Scottish red meat and work alongside Quality Meat Scotland to promote it within primary schools by means of interactive cooking demonstrations. Specially Selected Pork comes from Scottish SPCA approved farms - look for the blue Specially Selected Pork label (as seen on our aprons) when you're shopping. The scheme ensures full traceability and covers the entire lifespan of animals and, as well as the farms, includes the feed, auction marts, transport and processing sectors. Generations of animal husbandry skills underpin the production of Specially Selected Pork which means that the end customer can be sure that the product you are buying is of the highest quality.


The Go Places with Pork campaign aims to show how pork can be great alternative to traditional choices. It's so much more versatile than the ubiquitous Sunday roast with crackling. It's a great ingredient to include in a healthy diet thanks to it's nutrients, versatility and delicious flavour. Check out www.scotchkitchen.com for a selection of eight recipes where each meal becomes a foreign adventure which is locally sourced, delicious & full of goodness. Although Phil couldn't be with us we did get to have a chat to him on the phone where we were intrigued to learn that he is also a pig farmer. Clearly a man with a finger in a lot of pies! He shared his love of pork and enthused about it's versatility and how it works well with all flavours, spices and cuisines. His top tip for roasting pork was not to rush it. Cook longer at a lower temperature to avoid it drying out. 


With the help of Chef Dalgleish we cooked Sichuan Style Pork Noodles and Pork Souvlaki. Then for lunch we enjoyed Sweet and Sour Pork Fillet and Brazilian style Pork with Avocado and Black Beans. All tasted amazing (I've already remade a version of the Brazillian Pork in my slow cooker) and really showed how versatile and flavoursome pork is. For my own take I've headed to India and created a Pork Keema Curry which is full of flavour, can be adapted to suit all tastes and is quick and easy to prepare and cook. Alternatively if you fancy heading further east check out my recipe for Thai Pork Mince or stay at home in Scotland with my Irn Bru Pulled Pork. It's the most popular recipe on my blog for good reason.


Specially Selected Pork Keema Curry

Look for the blue label and #GoPlacesWithPork Shake up your mealtimes without falling off the healthy eating bandwagon. Using 5% fat Specially Selected Pork Mince and light coconut milk will reduce the calories of this dish without compromising on flavour. 

500g Specially Selected Pork Mince 
1 onion finely chopped
3 cloves of garlic crushed
3 Tbsp curry paste (I used Balti but you can go hotter with Vindaloo or milder with Korma )
3 Tbsp tomato puree
1 red pepper diced
1 x 400ml tin of coconut milk (regular or light)
300g baby spinach
Fresh coriander
Salt & pepper

Over a high heat cook the Specially Selected Pork Mince in a saute pan or wok until lightly browned

Mix in the chopped onions and crushed garlic and saute for a couple of minutes before adding the both the curry and tomato pastes.

Stir in the chopped red pepper and coconut milk, turn down to a simmer and cook for 10 minutes.

Then add the spinach and continue cooking for 5 minutes or until wilted.

Chop the coriander and add to the pan reserving some for garnish.

Taste and season with salt and pepper as required.

Serve with rice and/or Naan bread and top with the reserved coriander. 



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Pork Keema Curry . www.foodiequine.co.uk  Go places with Specially Selected Pork. Travel to India with a Pork Keema Curry that is full of flavour and makes an ideal fuss free and family friendly midweek meal. This pork curry in a hurry is a healthy dish that will keep you from reaching for that takeaway menu.


Disclosure : This is a commissioned recipe for Specially Selected Pork. As always, all views expressed are my own. 
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6 comments

  1. I don't think I've ever made a curry with pork mince but will have to try now as this looks yummy!

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  2. Although I am a huge fan of curries and make them all the time I don't think I've actually made one with pork mince before! It sounds absolutely delicious so is something I really need to try soon.

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  3. Ooh glad you got to do some cooking despite the cancellation. I love these sorts of days out. You've made me realise it's been a very long time since I did any group cooking. Pinned.

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  4. We eat a lot of pork as we have a holiday cottage in Suffolk and they have a lot of pigs in Suffolk and the great pork. I shall add this dish on my list to try. Thank you for linking to #CookBlogShare

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  5. Great recipe and it looks like you all had so much fun at the event

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  6. The cooking event sounds and looks like so much fun! Also, your dish looks very inviting and tasty, never seen curry with pork, but I'm sure this one is delicious!

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