Grilled flaky naans
This basic naan dough is filled with ajwain seeds, onion and coriander and quickly cooked on a griddle pan or barbecue to add a smoky finish
Home-style pork curry with cauliflower rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the curry
- 425g lean porkfillet (tenderloin), cubed
- 2 tbsp Madras curry powder
- 2 tbsp red wine vinegar
- 1 tbsp rapeseed oil
- 1 large onionfinely chopped
- 2 tbsp finely shredded ginger
- 1 tsp fenneltoasted in a pan then crushed
- 1 tsp cumintoasted in a pan then crushed
- 400g can chopped tomatoes
- 2 tbsp red lentils
- 350g pack baby auberginequartered
- 1 reduced-salt vegetable stockcube
For the cauliflower rice
- 1 medium cauliflower
- good handful corianderchopped
- cumin seedstoasted (optional)
Nutrition: per serving
- kcal309low
- fat10glow
- saturates2g
- carbs18g
- sugars11g
- fibre9g
- protein33g
- salt0.6g
Method
step 1
Tip the pork into a bowl and stir in the curry powder and vinegar. Set aside. Heat the oil in a heavy-based pan and fry the onion and ginger for 10 mins, stirring frequently, until golden. Tip in the pork mixture and fry for a few mins more. Remove the pork and set aside. Stir in the toasted spices, then tip in the tomatoes, lentils and aubergine, and crumble in the stock cube. Cover and leave to simmer for 40 mins, stirring frequently, until the aubergine is almost cooked. If it starts to look dry, add a splash of water. Return the pork to the pan and cook for a further 10-20 mins until the pork is cooked and tender.
step 2
Just before serving, cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High – there is no need to add any water. Stir in the coriander and serve with the curry. For spicier rice, add some toasted cumin seeds.
