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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A simple spicy dish - serve it up with a pile of fluffy rice. Ingredients:
1 1/2 tablespoons olive oil |
2 onions, sliced |
1 eggplant, trimmed and diced |
1 lb pork fillet, trimmed of any fat and sliced |
2 red peppers, seeded and cut into chunky strips |
3 tablespoons curry powder |
14 ounces canned whole tomatoes |
2/3 cup water |
salt and pepper |
Directions:
1. 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.
2. Tip in the pork and fry for 5 minutes, stirring occasionally, until it starts to brown.
3. Mix in the pepper strips and stir fry for about 3 minutes until soft.
4. Sprinkle in the curry powder. Stir fry for a minute, then pour in the tomatoes and water.
5. 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).
6. Season with salt and pepper and serve with basmati rice.
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