Pork Curry Rice with Aubergine
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Ingredients
- 500 g pork shoulder, diced
- 1 aubergine, cut into chunks
- 2 onion, sliced
- 2 tbsp mild curry powder
- 2 tbsp plain flour
- 600 ml chicken stock
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 648 kcal
- Protein
- 32.5 g
- Carbohydrate
- 70.8 g
- of which sugars
- 6.4 g
- Fat
- 25 g
- of which saturates
- 6.8 g
- Fibre
- 5.2 g
- Salt
- 1.95 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Heat 1 tbsp of the vegetable oil in a large pan over a medium-high heat and brown the pork for 4-5 minutes. Lift out onto a plate.
- 3
Add the remaining oil and the onion to the pan and cook for 5 minutes until soft, then stir in the curry powder and plain flour and cook for 1 minute.
- 4
Gradually whisk in the chicken stock, then return the pork to the pan, cover and simmer for 20 minutes, stirring occasionally.
- 5
Add the aubergine chunks and simmer uncovered for a further 12-15 minutes until the pork has no pink remaining, the aubergine is tender and the sauce has thickened.
- 6
Stir in the soy sauce and serve the curry over bowls of the rice.
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