In order to dissuade my family from ganging up on me and ordering a super calorific takeaway on Sunday evenings, I have taken to making my own (hopefully healthier and definitely cheaper). This one went down well and was a lovely rich colour as you can see from my photo.
Pork & Baby Aubergine Curry
Ingredients serves 4
500g lean pork fillet (tenderloin), cubed
2 tbsp curry powder
2 tbsp red wine vinegar
1 tbsp rapeseed oil
1 large onion, sliced
2 tbsp finely shredded ginger
1 tsp toasted fennel seeds
400g can cherry tomatoes
Pack Merchant Gourmet Beluga lentils
350g pack baby aubergines, quartered
How to prepare
Tip the pork into a bowl and stir in the curry powder and vinegar. Heat the oil in a heavy-based pan and fry pork for 3 – 5 minutes until it has taken on some colour. Remove pork and set aside.
In the same frying pan cook the onion and ginger for 10 mins, stirring frequently until golden. Stir in the fennel, tomatoes, lentils and aubergine, and crumble in the stock cube. Cover and leave to simmer for 40 mins, stirring occasionally. You can add a few drops of water if it starts to look dry.
Return the pork to the pan and cook for a further 10-20 mins until it is cooked and tender.
Serve with steamed rice or try this faux carb recipe: Cauliflower Rice