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Spicy Pork & Aubergine

Blog: Norfolk Single Dad
Posted by: Eddie2sox Monday 12th February 2007, 1:14pm
Last edited 12/02/2007 1:14pm by Eddie2sox

Pork fillet is low in fat and cooks quickly. Here I used it in a curry.

Although this is a mild curry, you could increase or decrease the amount of curry powder according to your own taste.

Ingredients

1 1/2 tbsp olive oil

2 onions, sliced

1 small aubergine (about 250g), ends removed and diced

500g lean pork fillet

2 sweet red peppers, seeded and cut into chunky strips

2-3 tbsp mild curry powder

400g can plum tomatoes

Rice to serve

Method

1. Heat the oil in a large non-stick frying pan. 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 150ml water. Stir, cover the pan and leave the curry to simmer for 5 minutes until the tomatoes break down to form a thick sauce (add more water if the mixture is too think for you). Season and serve with rice.

Takes 35 minutes; serves 4.

Per serving: 293 kcal; 31g protein; 16g carbohydrate; 11g fat; 2g saturated fat; 6g fibre; 0 added sugar; 0.4g salt.

This proved to be really tasty, and I'm looking forward to the next time I eat it - three spare protions are now safely in the freezer. As always, the photo is my own attempt at the recipe.

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