Banting Pork Aubergine Curry

Banting Pork and Aubergine Curry

June 7, 2019 6:33 am

Spice up your regular repertoire of banting dishes with this mouth-watering Pork and Aubergine Curry.

INGREDIENTS:

200g Lynca Meats pork tenderloin, cubed
1 tsp curry powder
1 tbsp red wine vinegar
1 tbsp olive oil
½ large onion, sliced
1 tsp fresh ginger, shredded
1 stock cube
3 tomatoes
⅔ cup water
½ large aubergine
1 packet cauliflower rice
Chopped coriander for serving

METHOD:

  1. Mix pork, vinegar and curry powder in a bowl.
  2. Heat oil in a pan and fry the pork for 3 – 5 minutes until it starts to brown. Remove pork and set aside.
  3. In the same pan cook the onion until golden. Stir in the garlic and ginger.
  4. Add the tomatoes and aubergine, 150ml water and the stock. Cover and leave to simmer for 30 mins, stirring occasionally.
  5. Cook the cauliflower rice according to package instructions.
  6. Return the pork to the curry and cook for a further 10 mins until tender.
  7. Serve with cauliflower rice and chopped coriander.