5 min Prep, 25 min Cook
This creamy pork stroganoff is made with chestnut mushrooms, paprika and coconut milk, rich in healthy fats, and is served alongside nutrient-dense broccoli rice.
Boil a kettle. In a jug, dissolve the creamed coconut in 100ml boiling water.
Finely slice the red onion and chestnut mushrooms and finely chop the garlic and parsley. Slice the pork into thin strips.
Heat 1 tsp oil in a medium-sized pan and fry the onion and garlic for 3 mins.
Add the sliced pork and cook for 5 mins until golden. Then add the mushrooms and smoked paprika and cook for 3 mins.
Add the creamed coconut and wholegrain mustard, and season with salt and black pepper. Simmer for 5-10 mins, until the pork is cooked through. Stir in half of the lemon juice, to taste.
Meanwhile, to make the broccoli rice, grate the broccoli into a rice consistency. Add the broccoli rice to a saucepan on a medium heat with 2 tbsp water, the remaining lemon juice and a pinch of sea salt. Stir continuously for 4 mins until tender.
Mix half of the chopped parsley through the broccoli rice and serve on two warm plates, top with the pork stroganoff and scatter over the remaining chopped parsley.
Serving Size 0 g
|Amount Per Serving|
|Calories 511 cals||26%|
|% Daily Value*|
|Kilojoules 2004 kJ||26%|
|Fat 31 g||48%|
|Sodium 0 mg||0%|
|Carbohydrate 16 g||5%|
|Protein 45 g||90%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|