Spice up your regular repertoire of banting dishes with this mouth-watering Pork and Aubergine Curry.
- 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
- Mix pork, vinegar and curry powder in a bowl.
- Heat oil in a pan and fry the pork for 3 – 5 minutes until it starts to brown. Remove pork and set aside.
- In the same pan cook the onion until golden. Stir in the garlic and ginger.
- Add the tomatoes and aubergine, 150ml water and the stock. Cover and leave to simmer for 30 mins, stirring occasionally.
- Cook the cauliflower rice according to package instructions.
- Return the pork to the curry and cook for a further 10 mins until tender.
- Serve with cauliflower rice and chopped coriander.
