Spicy Pork Curry with Aubergine, Butternut Squash, and Apple and Coriander Dumplings

Current rating:
3 / 5
Your rating:
Suitable cuts:
Pork shoulder or leg
Gas mark 4, 180°C, 375°F
4 people
Cooking Time:
120 minutes
  • 1.35kg (3Ib) Pork shoulder or leg joint,rind and fat removed and cut into small chunks
  • 15ml (1tbsp) Oil
  • 2 Garlic Cloves crushed
  • 2 Red onions, peeled and cut into quarters
  • 1 Aubergine, sliced
  • 30ml (2tbsp) Rogan Josh or medium curry paste
  • ½ Butternut squash, peeled and cut into chunks
  • 300ml (½pt) Pork stock
  • 200g (7oz) Self raising flour
  • 75g (3oz) Suet
  • 2x15mlsp (2tbsp) Prepared apple sauce
  • 2x15mlsp (2tbsp) Fresh Coriander, chopped
Pre-heat the oven to Gas mark 4, 180°C, 375°F

In a large ovenproof pan or casserole heat the oil. Add the cubed pork, garlic and red onions. Brown off the meat then add the aubergine and curry paste, stir well. Add the butternut squash and pour in the pork stock. Place the casserole in the oven with lid on for 1½ -2 hours or until meat is tender.

Meanwhile prepare dumplings: Mix together self raising flour, suet, apple sauce and fresh coriander. Bind together with a little water and then make into about 8-10 balls, chill.

Add the dumplings to the casserole 20 minutes before the end of cooking. If the curry needs a little more liquid add 150ml (¼pt) more stock. Remove the lid, add dumplings and return to oven.
Serving Suggestions:
Serve the curry with poppadoms, fried apple slices and extra seasonal vegetables.