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Paprika pork with sweet potato wedges

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Moreish but healthy – our best paprika pork recipe with sweet potato wedges, just right for two people. Serve with low-fat natural yogurt for guilt free dipping. On the table in just 30 minutes.

Paprika pork with sweet potato wedges

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Ingredients
  

  • Ingredients
  • pork tenderloin fillet 300g trimmed of any fat
  • olive oil
  • paprika smoked or regular 2 tsp
  • sweet potatoes 2 large cut into thinnish wedges
  • low-fat natural yoghurt 150ml pot
  • chives a small bunch chopped
  • salad to serve

Instructions
 

  • Method
  • STEP 1
  • Heat the oven to 200c/fan 180c/gas 6. Rub the pork all over with 1 tsp olive oil and the paprika and season really well. Quickly brown all over in a non-stick pan.
  • Toss the sweet potatoes in 1 tsp olive oil and season. Put the pork and potatoes on a large non-stick baking tray and cook in the oven for 25 minutes until the wedges are tender and the pork is cooked. Mix the yoghurt and chives. Slice the pork and serve with wedges, salad and yoghurt.

Notes

Adapted from olivemagazine.com

Simon Rimmer’s Vegetable Curry

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This vegetarian curry is great with naan bread, chutney and steamed rice! Try Simon’s recipe when you’re tempted by a weekend takeaway but want something healthier.

Simon Rimmer’s Vegetable Curry

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 6

Ingredients
  

  • 500 g 1lb 2oz sweet potato, peeled and cubed
  • 400 g 14oz courgettes, trimmed and cut into 2.5cm (1-inch)
  • Rounds salt and freshly ground black pepper
  • 2 red peppers deseeded and finely sliced good handful of baby spinach
  • Sauce
  • 1 tsp each of cumin coriander,
  • fennel and fenugreek seeds
  • 2 tbsp vegetable oil
  • 2 onions sliced
  • 2 garlic cloves crushed
  • 2 small red birds eye chillies
  • deseeded and finely chopped
  • 400 g can chopped tomatoes
  • 2.5 cm 1-inch piece fresh root
  • ginger peeled and grated
  • 1 tbsp turmeric
  • 2 cardamom pods crushed,
  • pods discarded
  • 250 ml 9fl oz vegetable stock

Instructions
 

  • For the sauce, gently toast the cumin, coriander, fennel and fenugreek seeds for 2 minutes in a dry pan, then grind them using a pestle and mortar.
  • Heat 1 tbsp of the oil in a large pan, add the onions and fry gently for 10 minutes until well coloured. Add the garlic and chilli.
  • Stir in the tomatoes, ginger, turmeric, cardamom seeds and toasted, ground spices.
  • Add the stock, bring to the boil and then reduce the heat, cover and simmer for 25 minutes.
  • Tip the curry sauce into a food processor and blend until very smooth.
  • Boil or steam the sweet potato until tender.
  • Toss the courgettes in the remaining oil, then fry them for a few minutes on each side until lightly browned. Season well.
  • To serve, add all the veggies to the prepared sauce and warm through.
  • The Seasoned Vegetarian by Simon Rimmer is published by Mitchell Beazley, £14.99 www.octopusbooks.co.uk

Notes

Serve with steamed rice, naan bread and any other bits you fancy, such as chutney and raita.

Sweet Potato, Cauliflower and Sugar Snap Curry

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This is very mild but if you like your curries spicier, add one chopped chilli with the curry powder. You can also substitute any of the vegetables for what you have in the fridge.

Sweet Potato, Cauliflower and Sugar Snap Curry

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Cook Time 25 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 tbsp sunflower oil
  • 1 onion thinly sliced
  • 1 tsp curry powder
  • 2 to matoes chopped
  • 1 large sweet potato peeled and cut into large pieces
  • 500 ml hot vegetable stock
  • 350 g cauliflower cut into florets
  • 100 g each sugar snap peas and French beans topped

Instructions
 

  • Gently warm the oil in a saucepan over a low heat. Add the onions and fry them for about 5 mins,until soft. Add the curry powder and stir-fry for 1 min, until you are able to smell the distinctive aroma of the spices.
  • Stir in the tomatoes, sweet potato and stock, and bring to the boil. Simmer, covered, for 5 mins, then add the cauliflower. Cook uncovered for 5 mins, then stir in the sugar snap peas and French beans. Simmer for a further 5 mins until all the vegetables are tender. Serve with steamed rice and naan bread.