Pork vindaloo-style curry

• Pork shoulder steaks500g
• Brown onions150g
• Garlic3 cloves
• Fresh ginger15g
• Medium curry powderstore cupboard2 tbsp (30g)
• Mild chilli powderstore cupboard¾ tsp (3.8g)
• Chopped tomatoes1 × 400g tin
• White potatoes300g
• Basmati rice300g

Plus salt and pepper. About £5.49 for the amounts used.

Method

1. 1

   Cut 500g pork steaks into chunks and brown in a little oil for 5 minutes. Remove.

2. 2

   Fry 1 chopped onion for 8 minutes. Add 3 crushed garlic cloves, 15g grated ginger, 2 tbsp curry powder and ½-¾ tsp chilli powder (it's meant to be hot) for 1 minute.

3. 3

   Return the pork with 300g potatoes in small cubes, 1 tin chopped tomatoes and 300ml water. Cover and simmer for 25 minutes until the pork is tender and cooked through.

4. 4

   Cook 300g rice following the pack and serve with the curry.