Pork and apple rissoles
25 mins
Olive oil
1 onion, chopped
1 clove garlic, crushed
1 tbsp curry powder*
1 tsp cumin seeds
½ cup dry red lentils
1 inch piece fresh ginger, peeled & grated
1 medium sweet potato, peeled & cubed
2 cups reduced-salt vegetable stock*
400g can diced tomatoes
You can swap:
Step 1
Grease a non-stick frypan with olive oil. Add the onions and garlic and cook over medium heat until softened.
Step 2
Add the curry powder and cumin seeds and cook for 2 minutes.
Step 3
Stir in the lentils, ginger, sweet potatoes, stock and tomatoes.
Step 4
Bring to the boil, reduce the heat, cover and simmer for 20 minutes or until the lentils and sweet potato are cooked. Take care not to overcook the sweet potato as it can turn to mush.
Serving suggestion: Serve with naan bread and minty yoghurt dip.
Food safety tip: If you are packing for lunch, the curry needs to be kept hot so pack in a thermos.
© 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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