Easy pork curry

By franny-2

We flavoured this dish with chilies, ginger and authentic Indian spices such as garam masala and cumin seeds. If you want to make it vegetarian, swap tenderloin for extra-firm tofu.

Ingredients

• 4 * 4 large tomatoes or 28-oz (796-mL) can plum or diced tomatoes, drained
• 1 * 1 large onion, chopped
• 1 * 1 jalapeno pepper, seeded, or 1/2 tsp (2 mL) chili flakes
• 1 * 1 tsp (5 mL) finely grated fresh or bottled minced ginger
• 1 * 1 tbsp (15 mL) vegetable oil
• 1 * 1 tsp (5 mL) cumin seeds
• 2 * 2 tsp (10 mL) each chili powder and garam masala
• 1/2 * 1/2 tsp (2 mL) salt
• 1 * 1 tsp (5 mL) fennel seeds (optional)
• 1 * 1 pork tenderloin or 350-g pkg extra-firm tofu
• 2 * 2 cups (500 mL) squash pieces, such as butternut or buttercup
• 1 * 1 pepper, preferably yellow

Details

Servings 4

Preparation

Step 1

1. Chop tomatoes. Prepare onion, jalapeno and ginger. Heat oil in a large, wide saucepan over medium heat. Add cumin seeds and stir constantly for 1 min. Add onion, jalapeno and ginger and sprinkle with seasonings. Stir for 2 min. Add tomatoes. Simmer, uncovered and stirring often, until onions soften, 5 to 7 min.

2. Meanwhile, slice pork or tofu into bite-size pieces or strips. Slice squash and pepper into chunks. Stir into softened tomatoes. Cover and reduce heat. Simmer, stirring occasionally, until squash is tender, 15 to 20 min. Great with basmati rice.