Name: Pork, Quince and Chickpea Curry
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 500 g scotch pork fillet diced; 2 quince cored cored diced fresh peeled; 1 onion finely chopped large; 1 tsp garlic minced; 1 tsp ginger minced; 1 tsp ground coriander; 1 tsp ground cumin; 1 tbs curry powder; 1 tsp chicken stock powder; 1/2 tsp chilli powder optional; 1 tbs vegetable oil; 400 g canned chopped tomato; 400 g canned chickpeas drained; 1 cup light coconut cream

by foxycoxy Last updated on 07/09/2019

Spicy curry with the added sweetness of fresh quince. - foxycoxy

Ingredients

500 g scotch pork fillet diced
2 quince cored cored diced fresh peeled
1 onion finely chopped large
1 tsp garlic minced
1 tsp ginger minced
1 tsp ground coriander
1 tsp ground cumin
1 tbs curry powder
1 tsp chicken stock powder
1/2 tsp chilli powder optional
1 tbs vegetable oil
400 g canned chopped tomato
400 g canned chickpeas drained
1 cup light coconut cream

Method

Step 1

Heat oil in large pot and fry onion, garlic and ginger until onion is soft.
Step 2

Mix ground spices and chicken stock powder together, add to pot and fry for 1 minute.
Step 3

Add pork and fry for about 5 minutes until pork is lightly cooked and coated in curry mixture.
Step 4

Stir in tomatoes, quince and coconut cream.
Step 5

Bring to the boil, then reduce heat and simmer for 30 minutes.
Step 6

Add chickpeas and cook for a further 15 minutes or until pork is tender.
Step 7

Serve with steamed or boiled rice and papadums.