Pork and apple rissoles
25 mins
1 tbsp olive oil
2 tbsp Korma curry paste*
2 tsp garam marsala
1 cup chopped carrots
1 onion, chopped
3 cloves garlic, crushed
½ cup unsweetened shredded coconut
1 400g can no-added-salt crushed tomatoes
2 cups reduced-salt vegetable stock*
1 small cauliflower, cut into bite sized pieces.
350g firm tofu, cut into 2cm cubes
1 lemon, juiced
1 cup green beans, cut into 2cm lengths
1 handful fresh mint or coriander (optional)
2 cups cooked brown rice (for serving)
You can swap:
Step 1
Heat olive oil in a large pot over medium heat. Sauté the spices, carrots, onion, garlic and coconut for 10 minutes.
Step 2
Add the tomatoes and chicken stock and bring to the boil. Reduce the heat to medium, cover and cook for 15 minutes.
Step 3
Blend in a food processor until smooth.
Step 4
Add the puree back to the pot along with the cauliflower, tofu and lemon juice. Bring to the boil, reduce to medium, cover and cook for 13 minutes.
Step 5
Add the green beans and cook for a further 2 minutes.
Serving suggestion: serve with brown rice sprinkled with mint or coriander.
© 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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