korma from a can with pumpkin, pork, leeks, and applesauce

february will be squash month over at the blog
before the korma was added. i got too distracted by eating this i forgot to take a finished picture.

 korma from a can with pumpkin, pork, leeks, and applesauce


250 grams pork loin tip / pork chop, cut into 1cm square pieces
2 tbsp oil
1/2 tsp salt
1.5 c pumpkin cubles (1cm squared)
3 medium leeks, white parts only, split lengthwise and cut into thin half moon slices
2 mushrooms, diced
1/2 c cauliflower, diced
3 cloves garlic, coarsley chopped
1 tsp cumin
1 c canned korma sauce (or homemade)
1/2 c apple sauce
1/4 c water

In skillet over medium heat, heat oil and fry pork and salt until browned (but not cooked through). Add all veggies and cumin. Cook until pumpkin is soft-ish.  If sticking/burning add a bit of water to steam it out.  Add korma, apple sauce, and water: stir well, reduce heat and let cook through.  Serve with brown rice (yum!).  Note: this wasn't made too spicy because I ate it with Helvetica. But, to make it spicy just add one chopped dried chilli when you fry the pork. YOWZAS! (or sriracha). XO

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