Pork and Lime Curry (from
WeightWatchers Nice n Spicy)
(Serves 4)
(7 WW ProPoints per serving)
1 tbsp Thai curry paste
400g lean pork fillet, cubed
2 tbsp plain flour
4 garlic cloves, chopped
grated zest and juice of a lime
300g potatoes, peeled and diced
4 tomatoes, chopped
rosemary leaves, chopped
300ml stock
2 tbsp Worcestershire sauce
150ml virtually fat free natural yoghurt
salt and pepper
Preheat the oven to 180C.
Heat a lidded flameproof and ovenproof casserole dish then add the curry paste and pork and toss until browned all over and coated in the curry paste. Add the flour and seasoning and toss again.
Add all the other ingredients except the yoghurt and put into the oven, covered for 2 hours.
When cooked, take out of the oven and stir in the yoghurt. Serve.
(Serves 4)
(7 WW ProPoints per serving)
1 tbsp Thai curry paste
400g lean pork fillet, cubed
2 tbsp plain flour
4 garlic cloves, chopped
grated zest and juice of a lime
300g potatoes, peeled and diced
4 tomatoes, chopped
rosemary leaves, chopped
300ml stock
2 tbsp Worcestershire sauce
150ml virtually fat free natural yoghurt
salt and pepper
Preheat the oven to 180C.
Heat a lidded flameproof and ovenproof casserole dish then add the curry paste and pork and toss until browned all over and coated in the curry paste. Add the flour and seasoning and toss again.
Add all the other ingredients except the yoghurt and put into the oven, covered for 2 hours.
When cooked, take out of the oven and stir in the yoghurt. Serve.
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