soccermom
I AM A WEMITT x
Had this last night for free on a red day should be the same for EE I would think.
It was really good and the pork was so tender
I got it from a low fat cook book.
2 onions
1 small aubergine (about 9oz/250g) trimmed and diced.
500g/1lb 2oz lean pork fillet trimmed of any fat and sliced.
2 red peppers sliced
2-3 tbsp mild curry powder (I used medium)
400g tin toms ( I used tin cherry toms, they gave a nice extra texture)
1) heat frylight in large non stick pan with a lid. Cook aubergines and onions for 8 mins until soft, stir frequently
2)Tip in the pork and fry for about 5 mins stirring occassionally, until starts to brown. Mix in peppers and stir fry for about 3 mins until soft.
3) sprinkle in curry powder. Stir fry for a minute, then pour in the toms and 1/4 pt water. Stir vigorously, cover the pan and leave curry to simmer for 5 mins until the toms break down to form a thick sauce (you can add a drop more water if the mixture gets too thick)
4) season.
It was surprisingly quick to make, will definitely be making it again.
Enjoy
It was really good and the pork was so tender
I got it from a low fat cook book.2 onions
1 small aubergine (about 9oz/250g) trimmed and diced.
500g/1lb 2oz lean pork fillet trimmed of any fat and sliced.
2 red peppers sliced
2-3 tbsp mild curry powder (I used medium
)400g tin toms ( I used tin cherry toms, they gave a nice extra texture)
1) heat frylight in large non stick pan with a lid. Cook aubergines and onions for 8 mins until soft, stir frequently
2)Tip in the pork and fry for about 5 mins stirring occassionally, until starts to brown. Mix in peppers and stir fry for about 3 mins until soft.
3) sprinkle in curry powder. Stir fry for a minute, then pour in the toms and 1/4 pt water. Stir vigorously, cover the pan and leave curry to simmer for 5 mins until the toms break down to form a thick sauce (you can add a drop more water if the mixture gets too thick)
4) season.
It was surprisingly quick to make, will definitely be making it again.
Enjoy
