recipes:pork-parsnip-chard-keema
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!Pork Parsnip Chard Keema
| 2 | Servings |
| Qty | Unit | Ingredient |
|---|---|---|
| ½ | cup | rice |
| 10 | oz | Ground Pork |
| 2 | cups | Diced Parsnips |
| 1 | ea | Lime |
| 4 | ea | Green Onions |
| 2 | cups | Chard |
| ¼ | cup | Yogurt |
| Simmer Sauce Base | ||
| 1 | tbsp | Cashew Butter |
| 1 | tbsp | Garem Masala |
| 2 | cloves | Garlic |
| 1 | tbsp | Fresh Ginger |
| 1 | tsp | Tumeric |
| 1 | tsp | Coriander |
| ½ | cup | Crushed Tomatoes |
| ½ | cup | Coconut Milk |
| Spice Blend | ||
| 1 | tbsp | Curry Powder |
| ½ | tsp | Tumeric |
| ½ | tsp | Corianader |
| ½ | tsp | Cumin |
| ½ | tsp | Cinnamon |
| ½ | tsp | Ground Ginger |
- Prep
- Preheat oven to 350° F
- Drain meat and crumble.
- Dice Parsnips
- Zest and juice lime (keep separate)
- Slice onion greens very fine, coarsely chop whites. Keep separate.
- Separate chard leaves and stems. Tear leaves into bite sized chunks and chop stems into small pieces. Keep separate.
- Mince garlic and ginger.
- Cook
- Heat rice then add 1 cup boiling water. Cook in oven for 25 minutes.
- Simmer Sauce Base
- Combine Cashew Butter, Garem Masala, Garlic, Fresh Ginger, Tumeric, Coriander, Crushed Tomatoes, and Coconut Milk
- Spice Blend
recipes/pork-parsnip-chard-keema.1633543049.txt.gz · Last modified: 2021/10/06 13:57 by sking
