Pork and chickpea curry
Pork & chickpea curry
A rustic Indian one pot with tender, marinated meat is a perfect dish to make in batches and freeze
- Cook: 2 hrs 15 mins
Prep 20 mins plus marinating - Serves 10
- Easy
Ingredients
- 1½ tsp black peppercorns
- 2 tsp fennel seeds
- 1 tsp coriander seed
- 2 tsp cumin seeds
- 1 tsp chilli powder
- ½ tsp turmeric
- 2 garlic bulbs, peeled, cloves separated
- 100ml red wine vinegar
- 1½ kg/3lb 5oz pork shoulder, cut into 2½ cm pieces
- 50ml vegetable oil
- 3 large red onions, finely chopped
- 2 red peppers, deseeded and roughly chopped
- 400g can chopped tomatoes
- 2 tsp dark muscovado sugar
- 2 x 400g tins chickpeas, drained and rinsed
- 450ml chicken stock
- rice, to serve
Freeze in batches
Freeze the
curry in batch
sizes to suit your
needs. If you do
this in freezer
bags, and lay
them flat in the
freezer, this will
make defrosting
a lot quicker.
Once
defrosted,
transfer to an
ovenproof dish,
add a dash of
water, cover
with the lid
and reheat at
180C/160C
fan/gas 4 for
20 mins or until
piping hot.
Method
-
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.
-
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.
-
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.
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