Spicy pork & aubergine

Spicy pork & aubergine

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(40 ratings)

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Cooking time

Prep: 10 mins - 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
293
protein
31g
carbs
16g
fat
11g
saturates
2g
fibre
6g
sugar
0g
salt
0.4g

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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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.

Recipe from Good Food magazine, March 2002

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Comments

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fractalgeometry's picture

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. :)

lesleyweekley's picture
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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.

debbiefdavies's picture
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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.

colandol's picture
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forgot to rate it

colandol's picture
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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.

mrswoffington's picture
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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!

nuskin's picture
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Forgot to rate it

nuskin's picture
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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.

dylanski's picture
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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.

sarahelms's picture
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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

regornotrub's picture
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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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