This recipe is so easy to follow, but the end result is amazing. Pork bangers are cooked in a fragrant chutney & spice tomato-based sauce and served on top of golden turmeric rice. The spice mix brings out the natural flavours of the pork, while the green baby marrow salad & creamy raita adds a fresh & cooling kick.
Tomatoey Pork Bangers & Turmeric Rice
Tomatoey Pork Bangers & Turmeric Rice
with a baby marrow salad & raita
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Baby Marrow
- Curry Spice
- Fresh Coriander
- Ground Turmeric
- Lemon
- Lemons
- Mrs. Balls Chutney
- Pork Bangers
- Raita
- Red Onion
- Red Onions
- Salad Leaves
- Tomato Passata
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
POT O’ GOLD
Rinse the rice and place in a pot over a medium-high heat with the turmeric. Submerge in 225ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, fluff up with a fork, and cover to keep warm.
SEAR THEM SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bangers for 2-3 minutes until brown but not cooked through, turning as they colour. Remove from the pan and set aside.
SWEET & SPICY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the curry spice and fry for 1 minute until fragrant, shifting constantly. Add the tomato passata, the chutney, and 150ml of water. Simmer for 10-12 minutes until the sauce is thickened. In the final 4-5 minutes, add the browned bangers to the sauce to cook through. Season with a sweetener of choice, salt and pepper.
WHILE THE SAUCE IS SIMMERING…
While the sauce is simmering, rinse and roughly shred the salad leaves. Rinse, trim, and peel the baby marrow into ribbons. Rinse and pick the coriander. Cut the lemon into wedges.
POP OF GREEN
In a salad bowl, combine the juice of 1 lemon wedge, a drizzle of oil, a sweetener of choice, and seasoning. Add the baby marrow ribbons and the shredded leaves. Toss until combined.
WHAT A PLATE
Dish up the golden rice. Top with the flavourful bangers and the tomato sauce. Dollop over the raita and garnish with the picked coriander. Side with the dressed baby marrow salad and any remaining lemon wedges. There you go, Chef!
White Basmati Rice - 100ml
Ground Turmeric - 2,5ml
Pork Bangers - 180g
Red Onion - 1
Curry Spice - 10ml
Tomato Passata - 100ml
Mrs Balls Chutney - 15ml
Salad Leaves - 20g
Baby Marrow - 100g
Fresh Coriander - 4g
Lemon - 1
Raita - 40ml
POT O’ GOLD
Rinse the rice and place in a pot over a medium-high heat with the turmeric. Submerge in 450ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, fluff up with a fork, and cover to keep warm.
SEAR THEM SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bangers for 2-3 minutes until brown but not cooked through, turning as they colour. Remove from the pan and set aside.
SWEET & SPICY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the curry spice and fry for 1 minute until fragrant, shifting constantly. Add the tomato passata, the chutney, and 300ml of water. Simmer for 10-12 minutes until the sauce is thickened. In the final 4-5 minutes, add the browned bangers to the sauce to cook through. Season with a sweetener of choice, salt and pepper.
WHILE THE SAUCE IS SIMMERING…
While the sauce is simmering, rinse and roughly shred the salad leaves. Rinse, trim, and peel the baby marrow into ribbons. Rinse and pick the coriander. Cut the lemon into wedges.
POP OF GREEN
In a salad bowl, combine the juice of 2 lemon wedges, a drizzle of oil, a sweetener of choice, and seasoning. Add the baby marrow ribbons and the shredded leaves. Toss until combined.
WHAT A PLATE
Dish up the golden rice. Top with the flavourful bangers and the tomato sauce. Dollop over the raita and garnish with the picked coriander. Side with the dressed baby marrow salad and any remaining lemon wedges. There you go, Chef!
White Basmati Rice - 200ml
Ground Turmeric - 5ml
Pork Bangers - 360g
Red Onion - 1
Curry Spice - 20ml
Tomato Passata - 200ml
Mrs Balls Chutney - 30ml
Salad Leaves - 40g
Baby Marrow - 200g
Fresh Coriander - 8g
Lemon - 1
Raita - 80ml
POT O’ GOLD
Rinse the rice and place in a pot over a medium-high heat with the turmeric. Submerge in 600ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, fluff up with a fork, and cover to keep warm.
SEAR THEM SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bangers for 2-3 minutes until brown but not cooked through, turning as they colour. Remove from the pan and set aside.
SWEET & SPICY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the curry spice and fry for 1 minute until fragrant, shifting constantly. Add the tomato passata, the chutney, and 450ml of water. Simmer for 12-15 minutes until the sauce is thickened. In the final 5-6 minutes, add the browned bangers to the sauce to cook through. Season with a sweetener of choice, salt and pepper.
WHILE THE SAUCE IS SIMMERING…
While the sauce is simmering, rinse and roughly shred the salad leaves. Rinse, trim, and peel the baby marrow into ribbons. Rinse and pick the coriander. Cut the lemons into wedges.
POP OF GREEN
In a salad bowl, combine the juice of 3 lemon wedges, a drizzle of oil, a sweetener of choice, and seasoning. Add the baby marrow ribbons and the shredded leaves. Toss until combined.
WHAT A PLATE
Dish up the golden rice. Top with the flavourful bangers and the tomato sauce. Dollop over the raita and garnish with the picked coriander. Side with the dressed baby marrow salad and any remaining lemon wedges. There you go, Chef!
White Basmati Rice - 300ml
Ground Turmeric - 7,5ml
Pork Bangers - 540g
Red Onions - 2
Curry Spice - 30ml
Tomato Passata - 300ml
Mrs Balls Chutney - 45ml
Salad Leaves - 60g
Baby Marrow - 300g
Fresh Coriander - 12g
Lemons - 2
Raita - 125ml
POT O’ GOLD
Rinse the rice and place in a pot over a medium-high heat with the turmeric. Submerge in 900ml of salted water and pop on the lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. Drain if necessary, fluff up with a fork, and cover to keep warm.
SEAR THEM SAUSAGES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the bangers for 2-3 minutes until brown but not cooked through, turning as they colour. Remove from the pan and set aside.
SWEET & SPICY
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the curry spice and fry for 1 minute until fragrant, shifting constantly. Add the tomato passata, the chutney, and 600ml of water. Simmer for 12-15 minutes until the sauce is thickened. In the final 5-6 minutes, add the browned bangers to the sauce to cook through. Season with a sweetener of choice, salt and pepper.
WHILE THE SAUCE IS SIMMERING…
While the sauce is simmering, rinse and roughly shred the salad leaves. Rinse, trim, and peel the baby marrow into ribbons. Rinse and pick the coriander. Cut the lemons into wedges.
POP OF GREEN
In a salad bowl, combine the juice of 4 lemon wedges, a drizzle of oil, a sweetener of choice, and seasoning. Add the baby marrow ribbons and the shredded leaves. Toss until combined.
WHAT A PLATE
Dish up the golden rice. Top with the flavourful bangers and the tomato sauce. Dollop over the raita and garnish with the picked coriander. Side with the dressed baby marrow salad and any remaining lemon wedges. There you go, Chef!
White Basmati Rice - 400ml
Ground Turmeric - 10ml
Pork Bangers - 720g
Red Onions - 2
Curry Spice - 40ml
Tomato Passata - 400ml
Mrs Balls Chutney - 60ml
Salad Leaves - 80g
Baby Marrow - 400g
Fresh Coriander - 15g
Lemons - 2
Raita - 160ml
Woolies Products in this dish
