Spicy pork & aubergine

Contains pork – recipe is for non-Muslims only

A simple spicy dish – serve it up with a pile of fluffy rice

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 293
  • fat 11g
  • saturates 2g
  • carbs 16g
  • sugars 0g
  • fibre 6g
  • protein 31g
  • salt 0.4g


  • 1½ tbsp olive oil
  • 2 onions, sliced
  • 1 small aubergine (about 250g/9oz), trimmed and diced
  • 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


  1. 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.

  2. 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.

  3. 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.

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