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.

pork, red pepper and pea curry