pork, red pepper and pea curry
How to make pork, red pepper and pea curry recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
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, cored, deseeded and finely chopped
100 g (3½ oz) frozen peas
2 ripe tomatoes, finely chopped
juice of ½ lime
salt
handful of chopped fresh coriander, to garnish
To serve
natural yogurt
warm parathas or chapattis (optional)
Method:
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.
For Vietnamese-style pork baguettes, prepare the cooked pork mixture as for
Pork, red pepper & pea curry. Meanwhile, split 2 warmed baguettes in half lengthways. Divide the cooked pork between the 2 baguettes. Top with 2 sliced tomatoes and a small handful of fresh mint
and coriander leaves. Top with the baguette lids, cut each baguette in half and serve. Total cooking time 10 minutes.
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| pork, red pepper and pea curry |
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