- 75g brown basmati rice
- 5 tbsp 0% fat Greek style yogurt
- 2 tsp mild curry powder
- 2 boneless pork loin steaks
- 400g bunched carrots
- 1 chilli
- 1 garlic clove
- A handful of coriander
- 1 lime
- 3 peaches
- 150ml boiling water
- Sea salt
- 2 tsp olive oil
- Freshly ground pepper
Heat your oven to 180°C/Fan 160°C/Gas 4. Tip the rice into a bowl. Cover with cold water and whisk for 1-2 mins. Drain, rinse and tip into a small pan. Add 150ml boiling water and a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 25 mins till the rice is tender. Take off the heat and set aside, lid on, to finish cooking the rice.
While the rice cooks, measure out 3 tbsp of the yogurt into a dish. Add 2 tsp of the mild curry powder and a pinch of salt. Add the pork steaks. Turn them a few times to coat in the marinade. Leave to marinate while you prepare the sides.
Trim the leaves off the carrots (keep them for later). Rinse the carrots and halve or quarter them. Tip them into a bowl. Add 1 tsp olive oil and season. Toss to coat. Spread the carrots out on a baking tray. Roast for 10 mins.
Brush a baking tray with 1 tsp olive oil. Lift the pork steaks out of their marinade and lay them on the tray.
Move the carrots to the middle of the oven and slide the pork steaks onto the top shelf. Roast for 20-25 mins till the pork steaks are cooked through and the carrots are charred.
Halve the chilli and finely chop it. Peel and finely chop the garlic. Finely chop the coriander stalks and half the leaves. Finely grate the zest from the lime. Juice it.
Slice the peach flesh off the stones and finely chop it (you don't need to peel them unless you want to). Mix the peaches, chilli, garlic, the chopped coriander stalks and leaves, lime zest and juice together with a little salt and pepper.
Finely chop a few of the carrot leaves. Toss them with the cooked carrots. Serve the pork steaks with the carrots, rice, peach relish, 1 tbsp yogurt each and some coriander leaves for garnishing.