Spicy pork & aubergine

Recipe uploaded by

Good Food

9 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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

Latest comments and suggestions

• regornotrub

  15 November 2007

  regornotrub rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah Mavor

  05 February 2008

  Sarah Mavor rated and commented on this recipe

  

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  27 May 2008

  recipes rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• food

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• food

  30 May 2008

  food rated and commented on this recipe

  

  Forgot to rate it

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annette

  03 July 2008

  Annette rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dolly

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dolly

  19 July 2008

  dolly rated and commented on this recipe

  

  forgot to rate it

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pumpkin

  05 August 2008

  Pumpkin rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lesley

  08 August 2008

  Lesley rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gigi

  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. :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• adrian

  30 October 2008

  adrian rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3068/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.