Pork, chickpea and tomato curry

Hearty, warming and packed full of wonderful flavours, this pork and chickpea curry is perfect for a cool Winter's evening. Serve on a bed of rice for a filling, tasty family meal.

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Pork, chickpea and tomato curry
  • 2 teaspoon vegetable or peanut oil
  • 500 gram pork scotch fillet steaks, fat trimmed, cut into 3cm pieces
  • 1 medium brown onion, finely chopped
  • 2 clove garlic, crushed
  • 3 baby eggplants, chopped
  • 1 tablespoon red curry paste
  • 1 cup salt-reduced chicken stock
  • 400 gram can chopped tomatoes
  • 400 gram can chickpeas, rinsed
  • cooked long-grain brown rice, to serve
  • coriander leaves, to serve


Pork, chickpea and tomato curry
  • 1
    Heat oil in a large saucepan over moderate heat. Cook pork, in batches, 3-4 minutes, or until seared. Transfer to a heatproof plate.
  • 2
    Add onion, garlic and eggplant to pan. Cook, stirring, 5 minutes, or until onion softens. Add curry paste. Cook, stirring, 30 seconds, or until fragrant.
  • 3
    Stir in stock, tomato and chickpeas. Bring to the boil. Reduce heat. Simmer, uncovered, 10-12 minutes or until sauce thickens slightly. Return pork and juices to pan. Cook, stirring, 5 minutes or until heated.
  • 4
    Spoon rice into shallow bowls. Top with pork and coriander. Serve at once.


To keep fat content low, this curry uses stock instead of coconut cream. You can use regular eggplant for this recipe, if preferred.

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