Left-over pork curry



Serves 2-4


  • 1 tbs rapeseed oil
  • 1 onion, peeled and diced
  • 1 carrot, peeled and diced
  • 2 large tomatoes
  • 1 tablespoon tomato puree
  • 2 cloves garlic, peeled and crushed
  • 1 knob fresh ginger, peeled and sliced
  • 1 tsp tumeric
  • 1/2 tsp ground cumin
  • 2 cardamon pods, seeds only (discard pods)
  • 200ml light coconut milk (use half water and half cream from a 400ml tin)
  • Maldon sea salt
  • Black pepper
  • Left-over pork, crackling removed and cut into chunks
  • 2 tablespoons of left-over pork sauce if you have any


Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Left-over pork curry

This is a brilliant quick-fix nutirious meal made with left-over roasted pork. If you don’t have any left (I won’t be surprised!) then you can use sliced chicken or turkey breasts, or chopped pork steaks or prawns.


Blitz the onion, carrot, tomatoes, ginger, garlic and spices in a blender (I use my Nutri-bullet as it makes it very fine).

Heat the oil in a large frying pan over a medium heat. Add the paste and cook off for 5 minutes, stirring continuously. Add the coconut milk and seasoning. Add the left-over pork and cook for 15 minutes over a gentle heat. Taste for seasoning – does it need some chilli, more salt or a squeeze of lemon or lime?

Serve with rice and broccoli.



If you are looking to eat less meat, you can replace it with a tin of chickpeas, a chopped courgette and a handful of washed spinach.”

No Comments

Post A Comment