Eating well need not cost the Earth, and with this budget friendly Paleo Pork Shank Curry, you can indulge in clean eating without breaking the bank
One thing that I’m learning is just how much I can save on my family’s grocery bill by:
- Meal prepping for the week;
- Buying cheaper cuts of meat and bulk cooking;
- Not wasting food because I buy what I need rather than just dumping packets of stuff in the trolley;
- Cooking from scratch for the majority of the month, with fewer take-aways and less eating out.
I’m sure this must seem like a no-brainer to some but it is worth mentioning because there are many who believe that ‘Paleo’ equals ‘pricey’, and this really needn’t be! Case in point – this pork shank curry. It’s within budget, it’s delicious and it wasn’t all bones and fat so you do actually get meat for your money! That got me thinking … Enter:
Feed the Fam for R50!
So, in a bid to show that this can be done, I will be trying different recipes that can feed a family of up to 4 for R50 (if I go over slightly, I will say so!). Delicious, nutritious meals that will satisfy your appetite and your wallet – this is what I’m hoping to achieve. I mean, just look at this:
Recipe for Paleo Pork Shank Curry
Yield: 4 – 6 servings
Prep time: 10 minutes
Cooking time: 1-1.5 hours
What you need
800g pork shank pieces
1 onion, sliced
2 tspns ginger and garlic paste
2-3 tbsp Living Spot Curry Spice Mix
2 tomatoes, chopped
3 potatoes, medium sized, cut into quarters *optional (you can use sweet potato or cabbage instead)
Salt to taste
Water (approx 2 cups)
Coriander, to garnish
What you need to do
1. Heat oil in a pot. Add sliced onion, and cook until softened and slightly browned. Add ginger and garlic paste, and spice mix. Fry for about 20 seconds but be careful not to burn them!
2. Add meat, coat in spices, and allow to cook for about 10 – 15 minutes. Keep stirring occasionally to prevent the spices from burning.
3. Add tomatoes, and salt. Add water (as a guide, I say 2 cups but the water should just about cover the meat, though not entirely).
4. Lower the heat, cover, and allow to simmer for 45 minutes. Check occasionally and give it a stir.
5. Once the meat has softened, add peeled and cut potatoes, or sliced cabbage. Stir, return the lid to the pot, and cook until the potatoes/cabbage soften.
6. Taste – add salt if needed – then turn of the heat, garnish with coriander and serve!
*TIP: curries always taste better the next day (in my humble opinion!). The spices have a chance to infuse and blend well, so this would be even better for lunch the next day 😉
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