Spicy Indian rice
Sara Buenfeld’s delicious spicy rice is perfect served with your favourite curry
Pork & chickpea curry
- Preparation and cooking time
- Cook:
- Prep 20 mins plus marinating
- Easy
- Serves 8 - 10
Skip to ingredients
- 1 ½ tsp black peppercorn
- 2 tsp fennel seed
- 1 tsp coriander seed
- 2 tsp cumin seed
- 1 tsp chilli powder
- ½ tsp turmeric
- 2 garlicbulbs, peeled, cloves separated
- 100ml red wine vinegar
- 1.5kg/3lb 5oz pork shouldercut into 2.5cm pieces
- 50ml vegetable oil
- 3 large red onionsfinely chopped
- 2 red peppersdeseeded and roughly chopped
- 400g can chopped tomato
- 2 tsp dark muscovado sugar
- 2 x 400g tins chickpeasdrained and rinsed
- 450ml chicken stock
- riceto serve
Nutrition: per serving (8)
- kcal431low
- fat16g
- saturates4g
- carbs24g
- sugars9g
- fibre5g
- protein47g
- salt1glow
Method
step 1
Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dry-fry for about 1 min, stirring constantly, until fragrant. Tip into a small food processor with the chilli powder and turmeric. Put the garlic in the pan and fry for 1-2 mins until flecked golden. Add the garlic and vinegar to the spices and process to a coarse paste.
step 2
Put the pork in a bowl. Add the paste and mix with your hands to combine – it’s best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.
step 3
Heat oven to 150C/130C fan/gas 2. Heat oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for about 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender and the sauce thickened. Eat immediately with rice, or cool before freezing in batches for up to 3 months.
