Pork and Parsnip Curry

Serves 4

Ingredients:
2tbsp vegetable oil
1 onion
400g parsnips, peeled and cut into chunks
4tbsp balti curry paste
400g can chopped tomatoes
600g pork rump steaks, cubed
150g pot natural yogurt
2tbsp chopped corriander
Basmati rice and mango chutney, to serve

Method:
1. Heat 1tbsp of the oil in a pan.
2. Cook the onions until soft.
3. Add the parsnips and cook for 3 minutes.
4. Stir in the curry paste and tomatoes.
5. Add 100ml water, season and bring to the boil.
6. Cover and simmer gently for 15-20 minutes or until the parsnips are just tender.
7. At the same time, heat the remaining oil and cook the pork in another pan, a few pieces at a time until browned on all sides. As each batch is cooked, add to the curry sauce.
8. Mix the yogurt into the curry and sprinkle with the corriander.
9. Serve with the basmati rice and a good dollop of mago chutney; don't forget the pappadoms!