Pork, chickpea and tomato curry
Hearty, warming and packed full of wonderful flavours, this pork and chickpea curry is perfect for a cool Winter's evening. Serve on a bed of rice for a filling, tasty family meal.
- 10 mins preparation
- 35 mins cooking
- Serves 4
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Ingredients
Pork, chickpea and tomato curry
- 2 teaspoon vegetable or peanut oil
- 500 gram pork scotch fillet steaks, fat trimmed, cut into 3cm pieces
- 1 medium brown onion, finely chopped
- 2 clove garlic, crushed
- 3 baby eggplants, chopped
- 1 tablespoon red curry paste
- 1 cup salt-reduced chicken stock
- 400 gram can chopped tomatoes
- 400 gram can chickpeas, rinsed
- cooked long-grain brown rice, to serve
- coriander leaves, to serve
Method
Pork, chickpea and tomato curry
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1Heat oil in a large saucepan over moderate heat. Cook pork, in batches, 3-4 minutes, or until seared. Transfer to a heatproof plate.
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2Add onion, garlic and eggplant to pan. Cook, stirring, 5 minutes, or until onion softens. Add curry paste. Cook, stirring, 30 seconds, or until fragrant.
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3Stir in stock, tomato and chickpeas. Bring to the boil. Reduce heat. Simmer, uncovered, 10-12 minutes or until sauce thickens slightly. Return pork and juices to pan. Cook, stirring, 5 minutes or until heated.
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4Spoon rice into shallow bowls. Top with pork and coriander. Serve at once.
Notes
To keep fat content low, this curry uses stock instead of coconut cream. You can use regular eggplant for this recipe, if preferred.
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