Pork & chickpea curry

Name: Pork & chickpea curry
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 2 teaspoons black peppercorn; 2 teaspoons fennel seed; 1 teaspoon coriander seed; 2 teaspoons cumin seed; 1 teaspoon chilli powder; 1 teaspoons turmeric; 2 garlic bulbs, peeled, cloves separated; 100 milliliters red wine vinegar; 2 kgs 3lb 5oz pork shoulder, cut into 2½ cm pieces; 50 milliliters vegetable oil; 3 larges red onions, finely chopped; 2 red peppers, deseeded and roughly chopped; 400 grams chopped tomato; 2 teaspoons dark muscovado sugar; 2 x 400g tins chickpeas, drained and rinsed; 450 milliliters chicken stock; 1 serving rice, to serve

Pork & chickpea curry is a main course that serves 8. Watching your figure? This gluten free and dairy free recipe has 300 calories, 26g of protein, and 16g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes around 2 hours and 35 minutes. Head to the store and pick up chilli powder, muscovado sugar, wine vinegar, and a few other things to make it today.

Instructions

Heat a small pan over a medium heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chili Powder

Cumin Seeds

Peppercorns

Coriander

Turmeric

Fennel

Equipment you will use

Food Processor

Put the garlic in the pan and fry for 1-2 mins until flecked golden.

Ingredients you will need

Garlic

Equipment you will use

Frying Pan

Add the garlic and vinegar to the spices and process to a coarse paste.

Ingredients you will need

Vinegar

Garlic

Spices

Put the pork in a bowl.

Ingredients you will need

Pork

Equipment you will use

Bowl

Add the paste and mix with your hands to combine its best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.

Ingredients you will need

Turmeric

Heat oven to 150C/130C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Onion

Pork

Cooking Oil

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 1 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.

Ingredients you will need

Chickpeas

Tomato

Peppers

Sauce

Stock

Sugar

Meat

Rice

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2teaspoons

black peppercorn 2teaspoons

fennel seed 1teaspoon

coriander seed 2teaspoons

cumin seed 1teaspoon

chilli powder 1teaspoons

turmeric 2

garlic bulbs, peeled, cloves separated 100milliliters

red wine vinegar 2kgs

3lb 5oz pork shoulder, cut into 2½ cm pieces 50milliliters

vegetable oil 3larges

red onions, finely chopped 2

red peppers, deseeded and roughly chopped 400grams

chopped tomato 2teaspoons

dark muscovado sugar 2

x 400g tins chickpeas, drained and rinsed 450milliliters

chicken stock 1serving

rice, to serve

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Birichino Jurassic Park Vineyard Old Vines Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.