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

kimkap's picture
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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
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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
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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!

Paxos Girl's picture
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Definitely needs extra spice. I used 3 tbsp of hot curry powder for the two of us and it wasn't too hot. Good recipe and will stay in our binder.

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