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“A simple spicy dish - serve it up with a pile of fluffy rice.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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