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Ingredients
1.5 tbsp olive oil
2 onion sliced
1 small eggplant diced trimmed ( 250g 9oz)
500 g pork tenderloins lean trimmed sliced
2 bell pepper sweet red seeded cut into chunky strips
2 tbsp curry powder
400 g canned tomatoes canned
150 ml water
4 servings basmati rice cooked
Equipment
frying pan
Directions
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.
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.
