Spicy pork & aubergine

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• 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

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• 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

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• 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.

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• Traveller

  30 May 2008

  Traveller 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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• Traveller

  30 May 2008

  Traveller rated and commented on this recipe

  

  Forgot to rate it

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• 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!

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• 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.

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• dolly

  19 July 2008

  dolly rated and commented on this recipe

  

  forgot to rate it

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• 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.

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• 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.

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• 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. :)

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• adrian

  30 October 2008

  adrian rated and commented on this recipe

  

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

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• tastytash

  24 November 2008

  tastytash rated and commented on this recipe

  

  I thought this was a perfectly fine weeknight meal but nothing about the dish blew me away. My partner really enjoyed it but I found it a bit unimpressive! I would maybe try again with a different meat as I don't think the pork was great.

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• Fozzler

  31 January 2009

  Fozzler rated and commented on this recipe

  

  Thought this was a tasty dish. Good for weeknights as it's easy to make, and also freezes well to be reheated for a quick meal. I halved the recipe as was making it for 2, and it made two large portions.

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• weeble cooks

  17 February 2009

  weeble cooks rated and commented on this recipe

  

  I chargrilled the peppers & added them near the end of cooking. I also used fresh tomatoes & "stewing" pork in the slow cooker...yum yum

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• wjemma

  07 April 2009

  wjemma commented on this recipe

  Made this for dinner last night and it went down very well! I used about 1 tbsp curry powder and 2 tbsp curry paste. nicely spicy but not overbearing at all. I also used 2 small aubergines. Just finished off the left overs today and it tasted just as good, if not better the next day! This will def be a family favourite for years to come!

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• wjemma

  07 April 2009

  wjemma rated this recipe

  

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• claire robinson

  07 April 2009

  claire robinson rated and commented on this recipe

  

  Definitely make this again, absolutely delicious.

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• extra_strong_mint

  10 April 2009

  extra_strong_mint rated and commented on this recipe

  

  I added garlic and a few other extras, otherwise it would have been really bland.

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• westy

  04 July 2009

  westy rated and commented on this recipe

  

  was quite bland, not very spicy but edible

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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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