A Man prepared this, and it was stuck in the slow cooker, ready for when he got back from work and I from school. It’s a great way to cook curry, and curry is a great way to cook cheap cuts of meat. I love aubergine in curries, both for the flavour and the fact that they break down in the cooking and thicken the sauce. You could do this with beef, lamb or chicken thighs if you prefer. This is good for leftovers too, particularly roast dinners – add all your meat and veg from dinner, along with any gravy that you’ve got hanging around. I’ve filed this under “speedy” – although it takes ages to cook, the actual prep is minimal and the sort of thing I used to do before lectures when I was at uni.
Pork and Aubergine Curry
Pork, cut into cubes (we had shoulder, but any cut will do)
Fresh chilli, diced
- Fry the onion in some oil on a very low heat. Grind the chilli and coriander seeds with some oil in a pestle and mortar.
- Stir the spices into the onion and fry gently. Add the pepper and aubergine.
- Brown the meat with the vegetables. Take off of the heat and place in the slow cooker pot. Stir in the tinned tomatoes and cook on low for several hours. The aubergines should break down and there should be no need to add any water to the curry.
- When you’re quite close to serving, stir through the cashew nuts (to prevent them going soft). Serve with boiled rice and your choice of Indian accompaniments. We had naan bread (far too much for my tummy!) and natural yoghurt (which I would have made into mint raita, had we had any mint…).