Hot & Spicy Minced Pork & Aubergine Curry

Lovely with cooked rice and especially good with a cold beer!

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)
Serves 4 Cook: 15 min

Ingredients

Minced pork 300g
Onion 1
Carrot 1
Aubergine 1
Garlic 1 clove
Seasonings:
Curry paste 1 tbsp
Ketchup 2 tbsp
Vegetable oil as required
White wine as required
Salt & pepper as required

Method

1
Cut the aubergine in half then into 5mm thick slices.
Finely chop the onion, carrot and garlic and fry on medium heat in a frying pan with the vegetable oil.
2
Add the minced pork and fry until browned and separate. Season with salt & pepper and add the white wine. Add the curry paste and ketchup and mix well.
3
In a separate frying pan, add 2 tbsp oil and fry the aubergine slices until soft and cooked. Remove to kitchen paper to drain.
4
Add Step 3 to the frying pan at Step 2 and mix to combine before transferring to a serving dish.
5
This is the curry paste I used.
I love madras curry (medium hot) for this recipe.

Tips & Note

●Aubergine absorbs oil very quickly, so if you prefer it less oily, microwave the aubergine slices first - this will slow down the oil absorption.

Hot & Spicy Minced Pork & Aubergine Curry

Lovely with cooked rice and especially good with a cold beer!

Recipe By: rie-i (https://cookbuzz.com/kitchen/185)

Serves 4

Cook: 15 min

Ingredients

Minced pork 300g
Onion 1
Carrot 1
Aubergine 1
Garlic 1 clove
Seasonings:
Curry paste 1 tbsp
Ketchup 2 tbsp
Vegetable oil as required
White wine as required
Salt & pepper as required

Hot & Spicy Minced Pork & Aubergine Curry

Recipe ID :798 Posted on 17 JUN 2015

Serves 4

Cook 15min
views 3,295
printed 171

saved 1

Lovely with cooked rice and especially good with a cold beer!

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Ingredients

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300g
1
1
1
1 clove
1 tbsp
2 tbsp
as required
as required
as required

Method

Cook
15min
1
Cut the aubergine in half then into 5mm thick slices.
Finely chop the onion, carrot and garlic and fry on medium heat in a frying pan with the vegetable oil.
2
Add the minced pork and fry until browned and separate. Season with salt & pepper and add the white wine. Add the curry paste and ketchup and mix well.
3
In a separate frying pan, add 2 tbsp oil and fry the aubergine slices until soft and cooked. Remove to kitchen paper to drain.
4
Add Step 3 to the frying pan at Step 2 and mix to combine before transferring to a serving dish.
5
This is the curry paste I used.
I love madras curry (medium hot) for this recipe.

Tips & Note

●Aubergine absorbs oil very quickly, so if you prefer it less oily, microwave the aubergine slices first - this will slow down the oil absorption.

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