Directions:
- Heat the oil in a large non-stick frying pan with a lid. Tip in the onions and eggplant 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 879.12 Kcal (3681 kJ) | ||
| Calories from fat | 726.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.74g | 124% | |
|---|---|---|---|
| Cholesterol | 81.63mg | 27% | |
| Sodium | 194.38mg | 8% | |
| Potassium | 1209.22mg | 26% | |
| Total Carbs | 25.08g | 8% | |
| Sugars | 13.27g | 53% | |
| Dietary Fiber | 9.27g | 37% | |
| Protein | 15.09g | 30% | |
| Vitamin C | 91.8mg | 153% | |
| Iron | 2.4mg | 13% | |
| Calcium | 103.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 178.95 Kcal (749 kJ) | ||
| Calories from fat | 147.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.43g | 124% | |
|---|---|---|---|
| Cholesterol | 16.62mg | 27% | |
| Sodium | 39.57mg | 8% | |
| Potassium | 246.14mg | 26% | |
| Total Carbs | 5.1g | 8% | |
| Sugars | 2.7g | 53% | |
| Dietary Fiber | 1.89g | 37% | |
| Protein | 3.07g | 30% | |
| Vitamin C | 18.7mg | 153% | |
| Iron | 0.5mg | 13% | |
| Calcium | 21mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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