Spicy pork & aubergine

Spicy pork & aubergine

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

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 10 15 mins

Cook time

Cook 25 mins

Low-fat, Super healthy

Method

  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.
  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.
  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.

Per serving

293 kcalories, protein 31g, carbohydrate 16g, fat 11 g, saturated fat 2g, fibre 6g, salt 0.4 g

Recipe from Good Food magazine, March 2002.

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Latest comments and suggestions

  • 15 November 2007

    regornotrub rated and commented on this recipe

    4 stars

    Did this tonight for my wife and friend, it looked as it did in the picture, which isw always reasureing!, I used 2 tbl spoons of medium curry powder which was all I had and in my opinion needed a little more, bear in mind I dont do really hot, Maggie my wife thourght that the eggplant really made the dish, for me it was the flavor of the meat. In passing I think this is a great web site, I've been adicitt to recipies for years so I'm busy putting my fav's in my binder to save me trolling through my 12 years of good food mag's, mored recipies please, go back further

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  • 05 February 2008

    Sarah Mavor rated and commented on this recipe

    4 stars

    This went down a storm even with the kids who claim not to like aubergine! I used Patak's Korma paste instead of curry powder and it was delicious

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  • 27 May 2008

    recipes rated and commented on this recipe

    3 stars

    Turned out better than it looked 1/2 way through. I only used 1 1/2 tbsp of curry as it tasted quite strong in the pot, but it needed a bit more at the end so use at least 2 tbsp. Seemed to make a lot and was a bit runny so thickened it with cornflour. Aubergine melted down to almost nothing so is a good way of 'hiding' it. Worked well with ginger, mango chutney.

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  • 30 May 2008

    food commented on this recipe

    A nice easy recipe I used 2 tbsp curry powder and found that enough. I will try this again using a curry paste and maybe using chicken instead of pork.

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  • 30 May 2008

    food rated and commented on this recipe

    3 stars

    Forgot to rate it

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  • 03 July 2008

    Annette rated and commented on this recipe

    5 stars

    Boyfriend did this for me and it was magic. We were fed up of eating low fat food that either a) didn't have any flavour and b) didn't contain meat. This really ticked both boxes, tasting satisfyingly authentic despite having none of the bad stuff in it; he used hot curry powder instead of mild because our low-fat diet has made us impervious to chilli. Bring it on!

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  • 19 July 2008

    dolly commented on this recipe

    I cooked this meal for Saturday nights meal and we both thought it was really tasty, I used chicken instead of pork and Balti Curry Paste instead of curry powder, will definately do this meal again probably with pork next time for a change. I used 2 tbs of curry paste.

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  • 19 July 2008

    dolly rated and commented on this recipe

    5 stars

    forgot to rate it

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  • 05 August 2008

    Pumpkin rated and commented on this recipe

    4 stars

    Cooked this the day before we ate it and reheated it. Took note of the comments about the amount of curry powder and put in a good 3 tablespoons, which worked well for my taste. A really tasty dish and a good way to get your veg quota, especially as I'm not keen on aubergine.

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  • 08 August 2008

    Lesley rated and commented on this recipe

    5 stars

    Very easy and absolutely delicious. I used Madras curry paste as that was all I had and it worked really well. Would definitely make this again.

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  • 26 September 2008

    Gigi commented on this recipe

    We loved this! It was really easy to make (although I had to use common sense when the recipe said "cover until the tomatoes make a thick sauce" - the mixture reduced much better when I uncovered it) and turned out beautifully. I like more control over the flavour so I added various amounts of turmeric, cinnamon, cumin, paprika and ginger instead of curry powder. Lovely. :)

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  • 30 October 2008

    adrian rated and commented on this recipe

    5 stars

    makes a nice change because usually i just eat red shoe polish

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 10 15 mins

Cook time

Cook 25 mins

Low-fat, Super healthy

Ingredients

  • 1½ tbsp olive oil
  • 2 onions , sliced
  • 1 small aubergine (about 250g/9oz), trimmed and diced
  • 500g lean pork fillets , 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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Per serving

293 kcalories, protein 31g, carbohydrate 16g, fat 11 g, saturated fat 2g, fibre 6g, salt 0.4 g

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