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Leftover roast pork and aubergine curry

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Adjust Servings:
1 tbsp vegetable oil
2 white onions, finely sliced
1 aubergine, cut into 2cm cubes
1 green peppers, deseeded and finely sliced
2 garlic cloves, crushed
Thumb-size piece fresh root ginger, peeled and grated
3 tbsp hot tikka powder
300g leftover pork shoulder or leg, shredded or finely sliced
8 dried curry leaves
1 x 400g can plum tomatoes
1 tbsp mango chutney
Fresh coriander, finely chopped

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Leftover roast pork and aubergine curry

This is a great way to use up any leftover pork, preferably slow cooked, from your Sunday roast. Simply shred the meat from a leg or shoulder and add to this delicately spiced curry with chunks of aubergine, which are a great vehicle for soaking up flavour.

  • Spicy
  • 50 Minutes
  • Serves 4
  • Easy




  1. Heat the oil in a large frying pan and sauté the onions gently for 20-30 minutes until soft and deep golden. Remove from the pan and set aside.

  2. Add a drizzle of oil, if needed, to the same pan and stir-fry the aubergine over a medium-high heat for 5 minutes or until well coloured. Add the pepper, garlic and ginger and cook for 2 minutes more.

  3. Mix in the curry powder and cook out for 1 minute or until fragrant, before adding the onion back to the pan with the pork and the curry leaves.

  4. Pour in the plum tomatoes and half a can’s worth of water. Bring to the boil, cover and simmer for 10-15 minutes until the sauce has thickened and the pork is heated through.

  5. Remove from the heat and stir in the mango chutney. Season to taste and top with a scattering of coriander, if desired. Delicious served with rice and/or roti.

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