Pork, eggplant and pumpkin curry
Lean pork leg steak
520 g, (Buy 650g), cut into 2.5cm pieces
1 medium, finely chopped
1 tbs, finely grated
2 clove(s), crushed
Red curry paste
40 g, (1/4 cup)
1 cup(s), (250ml)
1 large, cut into 2.5cm pieces
400 g, (Japanese), peeled, cut into 2cm pieces
Powdered coconut milk
30 g, (1/3 cup)
Baby spinach leaves
4 cup(s), (120g)
- Heat oil in a large, deep, non-stick frying pan over medium heat. Cook pork for 3–5 minutes or until browned all over. Remove from pan.
- Add onion and cook, stirring, for 3–5 minutes or until softened. Add ginger, garlic and curry paste and cook for 30 seconds. Return pork to the pan with the stock, eggplant and pumpkin and bring to the boil. Reduce heat to low and simmer, partially covered, for 15 minutes or until pork is tender. Stir in coconut milk powder.
- Add spinach and stir to combine. Season with salt and freshly ground black pepper. Serve.