eCook Meal
Tomatoey Pork Bangers & Turmeric Rice
with a baby marrow salad & raita
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R250.31
for 4 servings · R62.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Ground Turmeric needs 10 mlCrushed Turmeric 50 g R20.99 · whole pack (size can't be divided)R20.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Pork Bangers needs 720 gPork Bangers 8 pk R79.99 · whole pack (size can't be divided)R79.99
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Curry Spice needs 40 mlChicken Masala 50 g R29.99 · whole pack (size can't be divided)R29.99
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Red Onions needs 2Sliced Red Onions 70 g R16.99 · whole pack (size can't be divided)R16.99
Not in the Woolies basket — source these elsewhere:
- Raita
- Mrs Balls Chutney
- Tomato Passata
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tomatoey Pork Bangers & Turmeric Rice?
The preparation time for Tomatoey Pork Bangers & Turmeric Rice with a baby marrow salad & raita is between 25 and 30 minutes.
What is the total time required to make Tomatoey Pork Bangers & Turmeric Rice with a baby marrow salad & raita?
The total time required to make Tomatoey Pork Bangers & Turmeric Rice with a baby marrow salad & raita is between 30 and 35 minutes.
How many servings does Tomatoey Pork Bangers & Turmeric Rice provide?
4 servings
What are the main ingredients in Tomatoey Pork Bangers & Turmeric Rice?
Baby Marrow, Curry Spice, Fresh Coriander, Lemon, Mrs. Balls Chutney, Pork Bangers, Raita, Red Onion, Salad Leaves, Tomato Passata, Turmeric, White Basmati Rice
What is the nutritional information of Tomatoey Pork Bangers & Turmeric Rice?
Calories: 852, Carbs: 118 grams, Fat: grams, Protein: 40.8 grams, Sugar: 26.2 grams, Salt: 1665 grams
How do I prepare Tomatoey Pork Bangers & Turmeric Rice?
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. 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! 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. 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. 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 should be prepared from my kitchen to make Tomatoey Pork Bangers & Turmeric Rice?
Baby Marrow, Curry Spice, Fresh Coriander, Lemon, Mrs. Balls Chutney, Pork Bangers, Raita, Red Onion, Salad Leaves, Tomato Passata, Turmeric, White Basmati Rice
How many calories does Tomatoey Pork Bangers & Turmeric Rice have?
852 calories
How much fat content does Tomatoey Pork Bangers & Turmeric Rice have?
grams