Spicy pork & aubergine

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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

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 - 15 mins

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

Per serving

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

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