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Pork curry

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Made with lean and quick-to-cook pork fillet (also called tenderloin), this curry can be on the table in less than an hour – perfect for a mid-week family meal. You can choose the curry paste to suit everyone’s taste – if your family love hot curries then pick a Madras or vindaloo but for a less spicy flavour go for a korma or balti paste. Serve the curry with plain boiled rice and warmed naan bread or piled onto warmed chapattis and topped with cucumber raiti.

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 35 mins

  • Total time: 45 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

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This recipe works well with chicken too. Use 8 boneless, skinned chicken thigh portions or 4 large skinned chicken fillets instead of the pork.

Ingredients

  • 1tbsp sunflower oil
  • 1 large onion, peeled and chopped
  • 1tsp grated root ginger
  • 2 garlic cloves, peeled and crushed
  • 2tbsp curry paste
  • 900g pork fillet, cubed
  • 400g can chopped tomatoes
  • 150ml pork or vegetable stock
  • Squeeze of lime or lemon juice
  • Salt and freshly ground black pepper
  • Coriander leaves, to garnish

Method

  1. Heat the oil in a large deep frying pan and fry the onion for 5 mins. Add the ginger and garlic and fry for a further 5 mins. Stir in the curry paste and cook for 1 minute then add the pork and fry over a medium heat, stirring for 2-3 mins, until no longer pink.
  2. Add the chopped tomatoes and stock and bring to the boil. Reduce the heat to a simmer and cook for 20-25 mins until the pork is tender and cooked through, stirring occasionally.
  3. Add the lime or lemon juice and season to taste with salt and freshly ground black pepper. Serve garnished with coriander leaves.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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