Pork, Red Pepper and Pea Curry

cook 30 mins
  • 3 tablespoons vegetable oil
  • 2 teaspoons cumin seeds
  • 2 onions, finely chopped
  • 1 tablespoon peeled and grated fresh root ginger
  • 1 tablespoon grated garlic
  • 500 g (1 lb) minced pork
  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon garam masala
  • 1 red pepper, deseeded and finely chopped
  • 100 g (3 1/2 oz) frozen peas
  • 2 ripe tomatoes, finely chopped
  • juice of 1/2 lime
  • salt
  • chopped coriander leaves, to garnish
  • natural yogurt
  • warm parathas or chapattis (optional)
  • Heat the oil in a large wok or frying pan until hot, add the cumin seeds and stir-fry over a medium heat for 1 minute, then add the onions and stir-fry for a further 3–4 minutes until softened. Add the ginger and garlic and continue to stir-fry for 1 minute.
  • Add the pork and all the ground spices, season with salt and stir-fry for 8–10 minutes or until the pork is browned and cooked through. Stir in the red pepper, peas and tomatoes and stir-fry for a further 3–4 minutes or until the vegetables are tender. Remove from the heat and stir in the lime juice.
  • Scatter with chopped coriander and serve with a dollop of yogurt and warm parathas or chapattis, if liked.
Like This? Try These
More on Food