A simple spicy dish – serve it up with a pile of fluffy rice
Prep:10 mins – 15 mins
Serves 4
1 ½ tbsp olive oil2 onions, sliced1 small aubergine (about 250g/9oz), trimmed and diced500g lean pork fillet, trimmed of any fat and sliced2 sweet red peppers, seeded and cut into chunky strips2-3 tbsp mild curry powder400g can plum tomatoes150ml watercooked basmati rice, to serve
STEP 1Heat 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.STEP 2Tip 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.STEP 3Sprinkle 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.
