- 1½ tbsp olive oil
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
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.