Photo: DAFC

Photo & recipe:

Indian casserole for a rainy day

by Betina Repstock

for 4

600 g pork cut into 2cm cubes, (leg of pork)
1 tbsp oil
2 tbsp curry powder, (Madras)
1 can coconut milk 6-8%, 400ml
1 can chopped tomatoes, 400g
1 dl water
1 dl red lentils
2 cloves garlic
½ bunch chives
1 red chilli
1 squash, approx. 300 g
1 can chickpeas, 240g drained weight
Salt and pepper

2 dl whole grain rice
Natural yoghurt (optional)

Approx. 40 mins


Boil the rice as per instructions.

Pat the meat dry with a piece of paper towel. Heat half the oil in a large pan over a high heat so that the meat sizzles when added. Brown half the pork cubes for approx. 2 mins. Remove from heat. Heat the rest of the oil and brown the rest of the meat. Return the meat to the pan and add the curry powder. Stir for ½ min. Add the coconut milk, chopped tomatoes and water. Cover. Cook the meat for 10 mins and add the lentils. Continue cooking until the meat is tender, approx. 15 mins.

Peel and chop the garlic. Rinse the spring onions and slice. Rinse and chop the chilli. Rinse the squash and cut into 2x2 cm cubes. Drain the chickpeas.

Add the garlic, spring onions, chilli, squash and chickpeas to the pan and cook for 2 mins. Season with salt and pepper.


  • Serve with Naan bread.
  • If the dish is too spicy, add some natural yoghurt

Energy distribution and content per person
Protein 31%
Carbohydrate 41%
Fat 28%
2450 kJ – 586 kcal