Ingredients

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
	TO SERVE
	Fresh coriander, finely chopped

Leftover roast pork and aubergine curry

Name: Leftover roast pork and aubergine curry
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: vegetable oil: 1 tbsp; white onions, finely sliced: 2; aubergine, cut into 2cm cubes: 1; green peppers, deseeded and finely sliced: 1; garlic cloves, crushed: 2; Thumb-size piece fresh root ginger, peeled and grated; hot tikka powder: 3 tbsp; leftover pork shoulder or leg, shredded or finely sliced: 300g; dried curry leaves: 8; plum tomatoes: 1 x 400g can; mango chutney: 1 tbsp; Fresh coriander, finely chopped

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.

Features:

Cuisine:

Indian

50 Minutes
Serves 4
Easy

Ingredients

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
TO SERVE
Fresh coriander, finely chopped

Directions

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.
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.
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.
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.
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.