Name: Spicy pork & aubergine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 1 ½ tbsp olive oil; 2 onions sliced; 1 small aubergine (about 250g/9oz), trimmed and diced; 500g lean pork fillet trimmed of any fat and sliced; 2 sweet red peppers seeded and cut into chunky strips; 2-3 tbsp mild curry powder; 400g can plum tomatoes; 150ml water; cooked basmati rice to serve

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Spicy pork & aubergine

Spicy pork & aubergine

Good Food team

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Serves 4

Easy

Prep: 10 mins - 15 mins

Cook: 25 mins

A star rating of 3.7 out of 5.54 ratingsRate

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A simple spicy dish - serve it up with a pile of fluffy rice

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 ½ tbsp olive oil
2 onions

sliced
1 small aubergine

(about 250g/9oz), trimmed and diced
500g lean pork fillet

trimmed of any fat and sliced
2 sweet red peppers

seeded and cut into chunky strips
2-3 tbsp mild curry powder
400g can plum tomatoes
150ml water
cooked basmati rice

to serve

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Nutrition: per serving

kcal293
fat11g
saturates2g
carbs16g
sugars0g
fibre6g
protein31g
salt0.4g

low

Method

step 1

Heat the oil in a large non-stick frying pan with a lid. Tip in the onions and aubergine and fry for 8 minutes, stirring frequently, until soft and golden brown.
step 2

Tip in the pork and fry for 5 minutes, stirring occasionally, until it starts to brown. Mix in the pepper strips and stir fry for about 3 minutes until soft.
step 3

Sprinkle in the curry powder. Stir fry for a minute, then pour in the tomatoes and water. Stir vigorously, cover the pan and leave the mixture to simmer for 5 minutes until the tomatoes break down to form a thick sauce (you can add a drop more water if the mixture gets too thick). Season with salt and pepper and serve with basmati rice.

Recipe from Good Food magazine, March 2002

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A star rating of 3.7 out of 5.54 ratings

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