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Photo of Pork, eggplant and pumpkin curry by WW

Pork, eggplant and pumpkin curry

PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
This tasty Thai curry ticks all the right boxes – it’s quick, easy and has a creamy coconut sauce.


Canola oil

1 tbs

Lean pork leg steak

520 g, (Buy 650g), cut into 2.5cm pieces

Brown onion

1 medium, finely chopped

Fresh ginger

1 tbs, finely grated


2 clove(s), crushed

Red curry paste

40 g, (1/4 cup)

Chicken stock

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)


  1. 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.
  2. 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.
  3. Add spinach and stir to combine. Season with salt and freshly ground black pepper. Serve.


SERVING SUGGESTION: 1/2 cup steamed basmati rice.Coconut milk powder is available in the dried milk powder or Asian section of the supermarket. It is very handy as you can use as much or as little as you like with no wastage.