Spicy pork & aubergine

aubergine aubergines basmati rice curry curry powder plum tomato plum tomatoes pork pork fillet pork fillets red pepper red peppers rice spicy winter

N/A

Source

Ingredients

1 ½ tbsp olive oil

2 onions , sliced

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

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

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.

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.

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.