Spicy pork & aubergine

Spicy pork & aubergine

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(43 ratings)

Prep: 10 mins - 15 mins Cook: 25 mins


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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  • 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



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

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



    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


  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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7th Jan, 2014
Please can you suggest a vegetarian alternative?
3rd Jan, 2014
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.
3rd Jan, 2014
sarecg11 - the nutritional information is directly above the method in the buff coloured area. I think this is the same for all recipes.
3rd Jan, 2014
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.
26th Sep, 2013
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
25th Oct, 2012
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.
24th Sep, 2012
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.
21st Sep, 2012
Loved this and so did my husband. Used hot chilli powder and some extra curry spices and garlic,. Perfect!!
25th Jul, 2012
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.
19th Apr, 2012
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.


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