This home-style curry may be mild in heat, but it doesn't skimp on flavour with its rich tomato base.
Serves 4
Prep Time: 20 minutes
Cook Time:1 hour
Ingredients
400g pork fillet, cubed
2 tbsp Madras curry powder
2 tbsp red wine vinegar
1 tbsp Rapeseed oil
1 large onion, finely chopped
2 tbsp ginger, finely grated
1 tsp fennel
1 tsp cumin
400g can chopped tomatoes
4 tbsp red lentils
2 aubergines, cut into cubes
1 vegetable stock cube
Method
Put the sliced pork into a bowl and stir in the curry powder and vinegar, coating the meat. Set aside.
Heat the oil in a heavy-based pan and fry the onion and ginger, stirring frequently, until golden. Tip in the pork mixture and cook for a few minutes, stirring occasionally.
Remove the pork and set aside again.
Stir the spices into the oil in the bottom of the pan, then add the tomatoes, lentils and aubergine. Crumble the stock cube over the top and stir on. Cover and leave to simmer for 40 minutes, stirring regularly. Add a splash of water if the mixture looks dry.
Once the aubergine starts to soften, add the pork and cook for a further 15 minutes.
Serve with rice, cauliflower rice or naan bread.
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