Pork & chickpea curry

Pork & chickpea curry

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Cook: 2 hrs, 15 mins Prep 20 mins plus marinating

Skill level

Easy

Servings

Serves 8 - 10

A rustic Indian one pot with tender, marinated meat is a perfect dish to make in batches and freeze

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving (8)

kcalories
431
protein
47g
carbs
24g
fat
16g
saturates
4g
fibre
5g
sugar
9g
salt
1g

Ingredients

  • 1½ tsp black peppercorns
  • 2 tsp fennel seeds
  • 1 tsp coriander seed
  • 2 tsp cumin seeds
  • 1 tsp chilli powder
  • ½ tsp turmeric
  • 2 garlic bulbs, peeled, cloves separated
  • 100ml red wine vinegar
  • 1½ kg/3lb 5oz pork shoulder, cut into 2½ cm pieces
  • 50ml vegetable oil
  • 3 large red onions, finely chopped
  • 2 red peppers, deseeded and roughly chopped
  • 400g can chopped tomatoes
  • 2 tsp dark muscovado sugar
  • 2 x 400g tins chickpeas, drained and rinsed
  • 450ml chicken stock
  • rice, to serve

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dry-fry for about 1 min, stirring constantly, until fragrant. Tip into a small food processor with the chilli powder and turmeric. Put the garlic in the pan and fry for 1-2 mins until flecked golden. Add the garlic and vinegar to the spices and process to a coarse paste.
  2. Put the pork in a bowl. Add the paste and mix with your hands to combine – it’s best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.
  3. Heat oven to 150C/130C fan/gas 2. Heat oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for about 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender and the sauce thickened. Eat immediately with rice, or cool before freezing in batches for up to 3 months.

Recipe from Good Food magazine, February 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
cashman's picture

When I got this out of the oven (having halved the recipe using the same amount of spices) it tasted very bland. I added some garam masala, salt and ginger, basically making it into the curry I usually make at home! I won't bother with this one again.

fayemk86's picture

Has anyone tried this using 2 bulbs of garlic?

ellethan76's picture

Delicious, although I amended as follows: doubled the spices (bar fennel seed), 4 cloves of garlic, chopped, only one tin of chickpeas and 200ml water. I cooked the onions & garlic. Ground the spices in a pestle & mortar, used fresh chilli and ginger, then added this and the spices to the cooked onions before stirring in the pork and leaving to marinate. Cook for an extra 45 min & leave the lid off for that last part - wont be too liquid then.

hayesh999's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I agree, bland and watery. Wouldn't make again.

thecherub's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was incredibly tasty. I left out the fennel seeds as we are not fans. I didnt blitz everything either (too lazy to get the processor out!) I mashed the seeds in a pestle and mortar and the rest was fine just being grated into a bowl to marinade the meat in. The whole lot went into my slow cooker and came out tasting heavenly, even the chickpeas which I had bought previously and didnt like, this was a way of using them up. Now I will need to get some more chickpeas!!

bonehead's picture
  • 1
  • 2
  • 3
  • 4
  • 5

DELICIOUS! Although I would recommend using heaped teaspoons for the spice measures, made this on Thursday night and took it to Malham in Yorkshire on Friday for a big family supper, even reheated the leftovers on the Saturday! The pork just melts in your mouth, Yummy.

j00dee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I had no chickpeas so used Flageolet beans and lentils - it was fantastic

mrlburden's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Easy recipe to follow, the meat was beautifully tender and deliciously tastey to boot.

jennypiccolo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious! I missed the chickpeas out as we didn't have any, but the flavour was fantastic. Will definitely make it again

6dinnersid's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I was probably a bit more generous with the spices as I am a bit lax with the measuring, despite this when I added the vinegar and processed the result was still more liquid than paste. Could be because I only used one bulb of garlic as felt two was a bit too much..one was fine- and yes I did peel the cloves! All enjoyed it as a mid week tea - with half in the freezer for another time. Would definately make again.

Hawie's picture

Can anyone tell me - do you peel the garlic cloves before frying them? It says to peel the bulb but doesn't say anything about peeling the individual cloves - I can't believe that you whizz the skin up with everything else.

kvt396k's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Disappointing. I used more spices than stated in the recipe and thought it was lacking in flavour. However, I used a lot less garlic than 2 bulbs - that would have been about 30 cloves - way too mcuh!! Spiced it up with a generous sprinkling of garam masala after it was reheated and sprinkled with corinder.

Questions

Tips