Pork & Bean Curry

Ingredients

• 1 kg Pork, cut into small cubes
• 1 large cupful Black-eyed beans
• 2 Onions, sliced finely
• 2 Tomatoes medium, chopped
• 2 tablespoon Canola Oil
• 3 tablespoon TANDOORI PASTE
• Coconut milk to taste
• Salt to taste
• Vinegar to taste

Optional

• ½ bunch Fresh coriander chopped

Directions

Soak beans overnight in cold water.
Drain and boil the beans the next day.
When firm but soft, drain beans and keep aside.

Heat oil in saucepan over medium heat, and saute onions until golden brown.
Add pork cubes and brown on low heat. Then add TANDOORI PASTE, mix well and continue to cook on low heat until aromatic.
Add salt to taste.
Add hot water to cover and simmer (covered) until pork is cooked. Add vinegar if required, and stir in the (optional) chopped coriander.
Then add the cooked beans and simmer gently for 5 minutes.

Serve with steamed basmati rice – and Goan Cuisine Lime Pickle or Green Chilli Jam as an accompaniment.

Serves 4-5