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. ---------------------------------------------------------------------------
Nutrition
Ingredients
