This easy leftover pork curry and chickpea recipe has all the flavor of traditional butter curry. It is a creamy, indulgent comfort food that is perfect for a cozy weeknight dinner.
This inexpensive curry is a perfect way to use leftover roast pork, giving you a delicious meal your family will love.
Pork and chickpea curry
A recipe doesn't get much easier or budget-friendly than this delicious butter leftover pork and chickpea curry. This mouthwatering home cooked meal is a breeze to prepare, requiring minimal prep time and is ready in just about 20 to 30 minutes.
The leftover roast pork, cooked in a rich, flavorful and savory butter curry sauce, pairs perfectly with the hearty chickpeas. This dish is satisfying and wholesome, leaving you craving for more.
Related recipes: leftover lamb curry, leftover mashed potato soup and leftover turkey curry.
Why you will love this recipe
- It is a great way to use leftover pork, reducing food waste and saving money. By doing so, you will also be creating a new nutritious meal for you and your family in the process.
- Combining butter curry flavors and chickpeas adds an interesting twist to traditional pork curries.
- It is easy and quick, making it perfect for busy weeknight dinners.
- The rich and creamy texture of the sauce makes this dish comforting and satisfying. This recipe will give your favorite takeout a run for its money as you have control over the ingredients that go into it.
What you will need
To make this cozy, delicious home cooked pork curry, you will need the following ingredients.
Leftover cooked pork roast: Cubed or shredded.
Canned chickpeas
Vegetable oil: substitute with unsalted butter or ghee
Passata
Heavy cream: Substitute with coconut milk
Onion
Ginger and garlic paste: substitute with ginger and garlic powder
Chili paste
Garam masala
Turmeric
Ground cumin
Chicken stock powder: optional
Salt
Fresh cilantro
How to make leftover pork curry
Saute the aromatic and spices: On medium heat, add oil and heat until hot. Add finely chopped onions and saute until soft, translucent and fragrant. Next, add ginger and garlic paste, garam masala, turmeric, and ground coriander and stir to combine. Cook for 30 seconds, stirring to release the fragrance.
Make the butter curry: Pour passata and heavy cream to the pan. Add chicken stock powder (if using), chili paste and a pinch of salt. Stir to combine and bring to a gentle simmer for 5 minutes.
Add cooked cubed pork and chickpea to the creamy sauce and stir to combine. Bring to a gentle simmer for 12-15 minutes until the curry is reduced and darkened in color, stirring occasionally so it doesn't burn at the bottom.
Taste and adjust the seasoning accordingly. Stir chopped cilantro into the pork curry. Remove the skillet from the heat. Serve the curry with rice or naan bread. Enjoy!
Can I add potatoes to pork curry
Absolutely, feel free to add cubed potatoes to the curry. You will need to adjust the cooking time depending on the size of the potato cubes. Simply cook until almost tender before adding the chopped pork and chickpeas.
How to store
Leftover pork curry can be stored in the fridge in an airtight container for up to 3 days.
Love Indian curries? you should check these recipes next
Leftover Pork Curry With Chickpea
Ingredients
- 1 lb cooked pork roast cubed or shredded
- 400 g canned chickpeas
- 2 Tablespoons vegetable oil
- 400 g passata
- 1 cup heavy cream
- ½ cup onion finely chopped
- 1 Tablespoon Ginger
- 1 Tablespoon garlic paste
- 1 teaspoon chili paste or as needed
- 1 Tablespoon garam masala
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chicken stock powder optional
- Salt tp taste
- Fresh cilantro to serve
Instructions
- On medium heat, add oil and heat until hot. Add finely chopped onions and saute until soft, translucent and fragrant. Next, add ginger and garlic paste, garam masala, turmeric, and ground cumin and stir to combine. Cook for 30 seconds, stirring to release the fragrance.½ cup onion, 1 Tablespoon Ginger, 1 Tablespoon garlic paste, 1 Tablespoon garam masala, ½ teaspoon turmeric, 1 teaspoon ground cumin, 2 Tablespoons vegetable oil
- Pour passata and heavy cream into the pan. Add chicken stock powder (if using), chili paste and a pinch of salt. Stir to combine and bring to a gentle simmer for 5 minutes.400 g passata, 1 cup heavy cream, 1 teaspoon chili paste, Salt tp taste, 1 teaspoon chicken stock powder optional
- Add cooked cubed pork and chickpea to the creamy sauce and stir to combine. Bring to a gentle simmer for 12-15 minutes until the curry is reduced and darkened in color, stirring occasionally so it doesn't burn at the bottom.1 lb cooked pork roast, 400 g canned chickpeas
- Taste and adjust the seasoning accordingly. Stir chopped cilantro (about 1 Tablespoon) into the pork curry. Remove the skillet from the heat. Serve the curry with rice or naan bread. Enjoy!Fresh cilantro
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious pork curry recipe you can make at home in 30 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
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