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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19th Feb, 2012
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
30th Jan, 2012
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.
1st Jan, 2012
I made this as I love cooked aubergine, and it was nice enough, but nothing special. I used medium curry powder, but it could have done with something else to give it a bit more flavour/kick. Maybe I'll try curry paste next time as other readers have done.
26th Dec, 2011
Felt like I invested a lot of time for not much reward.
lostkat's picture
19th Sep, 2011
Lovely, quick, filling low fat midweek meal. Will be making it again :) Halved the ingredients except the tomatoes for 2 people.
19th Apr, 2011
enjoyed this meal. used medium curry powder to give it a bit more spice. Would use chicken instead of pork next time but probably won't make it again when there are so many other curry recipes which are nicer.
13th Feb, 2011
Made this with chicken, nothing special and quite runny. Eggplants disappeared into sauce, shame, I love eggplants! Will try again with pork and more eggplants, and will try Gigi's suggestion of cooking it uncovered.
21st Jun, 2010
I will try this recipe again but I think I'll add some more spices didn't have enough depth and flavour for our liking.
16th May, 2010
I found this rather bland
21st Nov, 2009
didnt have aubergines!!! so did without and perfectly yummy added a couple of celery sticks chopped not too finely.


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