Pork Loin & Aubergine Curry
By Morrisons
Published on 22 December 2025
Create a comforting, rich curry using affordable Price Cut pork loin and aubergine. Served with creamy coconut rice, this is a budget-friendly winter warmer.Time and servings
1 hr 10 minsTotal time
4Servings
15 minsPrep time
55 minsCooking time
Ingredients
- 500g Pork Loin, diced into 1-inch cubes
- 1 large Morrisons Loose Purple Aubergine, Diced into ½ inch pieces
- 4 bags Tilda Steamed Coconut Basmati
- 400g tin Napolina Chopped Tomatoes
- 1 chicken Oxo cube, dissolved in 100ml hot water
- Fry light olive oil spray
- 2 tbsp Curry powder
- 3 cloves garlic
- 1 tsp ginger
- Salt, to taste
- Pepper, to taste
Method
Step 1
Dice the Pork Loin into 1-inch cubes. Slice the Morrisons Loose Purple Aubergine into 1/2-inch pieces.Step 2
Heat a large pot or casserole dish over medium-high heat. Spray generously with Frylight Olive Oil Spray.Step 3
Brown the pork cubes thoroughly. Remove the pork from the pot and set it aside.Step 4
Add the sliced aubergine pieces to the pot. Cook until they start to soften and turn golden brown, about 5 to 7 minutes.Step 5
Add your curry powder, garlic, and any other spices and stir for 1 minute. Pour in the one tin of Napolina Chopped Tomatoes. Then pour in the 100ml of hot stock and stir well to combine.Step 6
Return the pork to the pot. Bring the sauce to a gentle boil, then reduce the heat to low. Cover the pot and let the curry simmer for 40 to 50 minutes, or until the pork is completely tender.Step 7
Season the curry with salt and pepper to taste.Step 8
Heat the Tilda Coconut Basmati Rice according to package instructions.Step 9
Serve the curry hot over the coconut rice.