Pork and apple rissoles
25 mins
1 tbsp olive oil
2 medium onions, thinly sliced
1 tsp jarred minced garlic
1 tsp jarred minced ginger
¼ cup korma curry paste
1 tsp ground turmeric
450g cooked brown basmati rice
1 ½ tbsp currants
½ cup reduced-salt vegetable stock
1 medium carrot, finely chopped
1 ¼ cups green beans, halved
5 ½ cups cauliflower, cut into small florets
⅓ cup flaked almonds, toasted (optional)
½ cup roughly chopped fresh coriander leaves (optional)
⅓ cup reduced-fat natural yoghurt
You can swap:
Step 1
Heat the oil in a large, deep-sided frying pan over medium heat. Add the onion, garlic and ginger and cook, stirring occasionally, for 12 minutes or until caramelised. Transfer to a bowl and set aside.
Step 2
Add the curry paste and turmeric to the same pan. Cook, stirring, for 1 minute or until fragrant.
Step 3
Add the rice, currants and two-thirds of the onion mixture and cook, stirring, for 1 minute or until coated.
Step 4
Add the stock, carrot, beans and cauliflower and stir to combine. Cook, covered, for 5-10 minutes, until vegetables are tender.
Step 5
Divide the rice among bowls. Scatter with the reserved onion mixture, almonds and coriander if using. Dollop with yoghurt and serve.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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