Go Back Email Link
Served leftover pork curry with rice in large white bowl. Surrounded by cooking dish, mango chutney in glass ramekin, naan bread on patterned plate and rice in white bowl.
Print

Leftover Pork Curry

What’s better than leftover roast pork with roast veggies and apple sauce? Monday night leftover pork curry, that’s what! I love this recipe, it’s easy, tasty, and a fantastic way to reduce waste and save money!
Course Dinner
Cuisine British, Indian
Keyword curry, fakeaways, leftover pork, Leftovers, pork recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 3 hours
Servings 4 Servings
Calories 805kcal
Author Donna

Equipment

  • Large Dutch Oven (or frying pan)

Ingredients

For the Marinade:

  • 400 g Leftover Roast Pork Cooled and diced into 1-2cm chunks
  • 2 Tablespoons Cooking Oil
  • 2 Tablespoons Turmeric
  • Pinch Salt and pepper

For the Curry:

  • 1 Tablespoon Ghee Switch to butter or cooking oil if you prefer
  • 1 Yellow Onion Finely diced
  • 3 Cloves Garlic Crushed
  • 1 Teaspoon Ginger Puree Or 1-inch grated root ginger
  • 1 Teaspoon Red Chilli Puree Or 1 finely diced fresh red chilli
  • 400 g Tinned Chopped Tomatoes
  • 400 ml Coconut Milk
  • 200 ml Water
  • 1 Tablespoon Tomato Puree
  • 2 Tablespoons Curry Powder
  • 1 Tablespoon Paprika

Instructions

  • Place the diced pork in a lidded tub.
  • Add the oil, turmeric and salt and pepper.
  • Stir well, place the lid on the tub and refrigerate preferably overnight but for at least 2 hours.
  • When you are ready to make the curry, melt the ghee in a large flameproof dish or frying pan over a medium heat on the hob.
  • Add the onions and fry for 3 minutes, stirring often.
  • Add the garlic and continue to fry, stirring often for 2 minutes.
  • Stir in the ginger and chilli.
  • Add the pork and stir well for 2 minutes.
  • Pour in the chopped tomatoes and coconut milk.
  • Fill one empty can halfway with water and add to the pan.
  • Add the tomato puree, curry powder and paprika.
  • Stir well and bring to a boil.
  • Reduce to a simmer.
  • Cook for 45 minutes, stirring often.
  • Serve with rice and/or bread, straight from the pan.

Notes

  • If your curry is too thin, simmer for a little longer, checking regularly.
  • If your curry is too thick, stir through a little more water.
  • Coconut milk settles and separates in the tin, make sure you shake well before using. If it’s still separated, spoon the thick white coconut flesh into your curry, tip in the remaining water and stir through thoroughly until the white bits have melted into the sauce.