Spicy pork & aubergine

Spicy pork & aubergine

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

Prep: 10 mins - 15 mins Cook: 25 mins

Easy

Serves 4
A simple spicy dish - serve it up with a pile of fluffy rice

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal293
  • fat11g
  • saturates2g
  • carbs16g
  • sugars0g
  • fibre6g
  • protein31g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1½ tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 small aubergine (about 250g/9oz), trimmed and diced

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 500g lean pork fillet, 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

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.

Ads by Google

Comments, questions and tips

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

Comments (52)

codeswitcher18's picture

I made this for my parents and agree with most of the other comments - you don't need that much water, and it ends up tasting like it's missing a certain something. Perhaps the paste idea is best, but I also added a tiny bit of sugar to bring out the taste of the tomatoes :)

kirstine_e's picture
2

Really tasty dish we used 3 tbsp of hot curry powder which gave it a nice kick. Could quite easily make this dish veggie if you took out the pork and added more veg like courgette, cauliflower even add some chick peas to bulk it out. Rice was nice with it but think you could also use just some nice bread.

jcweller's picture
4

This was really good though I think the type of curry powder/paste you use makes it. Going on other comments I added three desert spoons of Tikka Masala paste plus some garlic. The result was lovely, the aubergine soaked up the flavours and even my husband ate it even though he dislikes aubergine. I used a carton of chopped tomatoes rather than plum and this worked very well esp as you don't have to wait for them to break down.

emmamoss's picture

I had this for dinner as part of the BBC good food diet advice. However I usedhalf aubergine and half courgette and cooked the curry powder in with the veg. Then I let it stand after cooking to take in the flavours before reheating. For a low fat dish this was OK and I would eat it again.

jb5370's picture

I would probably just do this with chicken as it cooks more quickly. Also would use curry paste rather than powder for more flavour. The aubergine kind of disappeared into the sauce as someone else mentioned so didn't really add much to this. I'd probably use mushrooms instead. Starting to sound like an entirely different curry now isn't it?!

sarahfh's picture
2

A bit disappointed with this. It smells great while cooking but the pork turned out to be very tough the way they suggested cooking and tasted a bit bland. It was near inedible the first night but got better the longer you left it as I managed to almost enjoy it on the 2nd night. I would definitely recommend a bit of fresh ginger and some more spices.

irenemorrill's picture
2

I was a bit disappointed, it was the first of the Healthy Eating recipes I have used and to be honest it was bland. the smells of cooking were wonderful but the taste....

fpinsent's picture

This was very nice but could be bland if made completely to the recipe. I added a clove of garlic to the onion and swapped half the aubergine with courgette for variety and because I'm not keen on aubergine. I made my own "curry powder" with 1tsp ground cumin, 2tsp ground coriander, 1tsp chilli powder and 1/4tsp smoked paprika to give it a bit of depth of flavour. Didn't need the 150ml water either, it was wet enough without.

anakaboom's picture

or Pescetarian, thanks

anakaboom's picture

Please can you suggest a vegetarian alternative?

sarecg11's picture

It would be really helpful to have an idea what the calorie intake is on a portion of thi s- especially as it's part of the new year Healthy Diet Plan.

ruthiestruthie's picture

sarecg11 - the nutritional information is directly above the method in the buff coloured area. I think this is the same for all recipes.

jilly27's picture

I am going to make this next week with some leftover roast pork and will add a good dollop of my friends homemade tomato and chilli chutney. I will let you know what happens.

88keysau's picture

It would seem that this recipe is a success if you use a curry paste/powder that you know and like. I used Shan Kofta curry mix as I had minced pork so I made their meatball recipe on the packet. I also used aubergine as well as the peppers as I love how it soaks up the curry flavours. I added some natural yoghurt (there is some in the meatballs) and this was a great success. I'll make again. Thanks for the general inspiration!

thecherub's picture
2

I have made this before and liked it but recently when I made this it tasted really boring and bland. Maybe I changed the curry from paste to powder but it really lacked any depth of flavour.

hughol's picture
4

Made this with some leftover roast pork shoulder. Used a tin of cherry tomatoes and added a tablespoon of mango chutney and a few curry leaves. Added some fresh coriander and mango at the end and it made a very tasty 'leftovers' supper.

juliemcgarvey's picture
5

Loved this and so did my husband. Used hot chilli powder and some extra curry spices and garlic,. Perfect!!

kimkap's picture
5

I'm trying to get my husband to eat more veg and this turned out to be a real winner - he'd always pulled his face about aubgergine but eat it last night and thoroughly enjoyed it even after I told him what it was. This is definitely one I will be doing again. Very simple to make with a delicious outcome.

andiet's picture
5

Made this tonight as had a bit of pork tenderloin left from last night. Really yummy and will definitely be making this again. I added a bit of curry paste (Patak's korma I think) and a bit of curry powder. I also added a sprinkling of cayenne pepper for heat and it turned out really well.

slinkymalinki's picture
5

I really enjoyed this. The flavours are good, and it is really warming. The curry powder I used was not mild and it ended up being a little too hot for my taste, but I just added a small pot of sour cream which really did the trick. I will be making this again!

Pages

Questions (4)

emmamoss's picture

Does the calorie and fat content noted in this recepie include the recommended side (in this case rice) I assume not as there is no weight for this?

goodfoodteam's picture

Hi there, thanks for your question. The nutritional information given is just for the main dish, so doesn't include any optional sides. Hope you enjoyed the recipe!

BBC Good Food team

kirstine_e's picture
2

No I checked and its seperate so if you just use around 70g of rice or less you can work off the packaging to see how many calories it comes out. I use 75g of rice and I was under 600 calories for this dish and I had increased the veg and gave us 150g of pork each.

jb5370's picture

I would guess not, it's usually just the main recipe you get nutritional info for.

Tips (2)

C Glasgow's picture

I added garlic, ginger and used curry paste instead of powder. Add a couple of tablespoons of lemon or lime juice at the end of cooking this, or any other curry - it lifts it to another level. Absolutely delicious meal.

helleJan's picture

Add some chilli

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover a BBC Good Food Show near you.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.