Pork curry with peaches

    13 hours 5 min

    This is an easy fruity curry that you can make year round with tinned peaches but in the summer, when I can find fresh juicy peaches, I use those instead.

    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 800g diced pork topside
    • 2 onions, minced
    • 2 tablespoons curry
    • salt and pepper
    • 2 tomatoes, diced
    • 2 chicken stock cubes
    • 1L hot water
    • 100ml half fat creme fraiche
    • 1 (420g) tin peach slices in juice, halved

    Prep:10min  ›  Cook:55min  ›  Extra time:12hr  ›  Ready in:13hr5min 

    1. Heat oil in a heavy pot and brown meat, stirring ofen. Add onions and fry till translucent. Dust with curry. Add salt and pepper and mix well.
    2. Dilute chicken stock cube in hot water and add to pot with the tomatoes. Bring to the boil, then reduce heat and simmer,covered, for 45 minutes.
    3. Drain peaches and reserve 3 tablespoons of the juice. Stir cream, peaches and reserved juice into sauce and reheat thoroughly.

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