Spicy pork & aubergine

Spicy pork & aubergine

By Good Food
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(43 ratings)
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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
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Ingredients

  • 1½ tbsp olive oil
    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

    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

    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.

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Comments, questions and tips

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debbiesfood
4th Aug, 2017
3.8
Made this for two, halved meat quantity and used one yellow pepper added a large clove of garlic. Used pataks madras paste - about 3 dessert spoons. Very nice.
codeswitcher18
6th Jul, 2016
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
kirstine_e
22nd Jan, 2014
2.05
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
11th Jan, 2014
4.05
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
11th Jan, 2014
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
10th Jan, 2014
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
10th Jan, 2014
2.05
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
9th Jan, 2014
2.05
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
7th Jan, 2014
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
7th Jan, 2014
or Pescetarian, thanks

Pages

emmamoss
7th Jan, 2014
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
goodfoodteam
29th Jan, 2014
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
kirstine_e
22nd Jan, 2014
2.05
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
10th Jan, 2014
I would guess not, it's usually just the main recipe you get nutritional info for.
C Glasgow
29th Nov, 2015
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
14th Jan, 2014
Add some chilli