Name: Pork, chickpea and tomato curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 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

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.

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Serves 4

Prep

10M

Cook

35M

Total

45M

Ingredients

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

1.Heat oil in a large saucepan over moderate heat. Cook pork, in batches, 3-4 minutes, or until seared. Transfer to a heatproof plate.

2.Add onion, garlic and eggplant to pan. Cook, stirring, 5 minutes, or until onion softens. Add curry paste. Cook, stirring, 30 seconds, or until fragrant.

3.Stir 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.

4.Spoon rice into shallow bowls. Top with pork and coriander. Serve at once.

To keep fat content low, this curry uses stock instead of coconut cream. You can use regular eggplant for this recipe, if preferred.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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