Pork and Chickpea Curry

This tasty curry is ideal for a weeknight meal now the holidays are over.


Curries have become a reasonably regular occurance in our household and I must admit that sometimes the sauce comes out of a packet. Not this time though! I threw this version together one evening, and a lot of it was done by adding ingredients to the pan without any particular advance planning – hopefully I remembered it all correctly 🙂

You can marinate the pork in advance, (put it in the fridge overnight if you like), or just leave it for 30 minutes before you cook.

This isn’t a particularly hot dish, so add a good sprinkling of dried red chilli flakes if you like your curry spicy.

I served this with just some plain basmati rice but some Indian-style bread would also work well.

Ingredients – serves 4:

  • approx 750g/1.5 lbs diced pork
  • 200g/7 oz light sour cream
  • 2 tbsp curry powder
  • 1 tbsp oil, vegetable or olive
  • 2 garlic cloves, crushed
  • 1 onion, finely sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 400g/14oz can chickpeas, drained and rinsed
  • 400g/14oz can light coconut cream
  • 2 teaspoons garam masala
  • sprinkling of dried red chilli flakes, optional, to taste
  • 1 cup frozen green beans
  • cooked basmati rice or Indian style bread, to serve


  • Place the pork, sour cream and 1 tbsp of curry powder in a large bowl and stir to mix. Put in the fridge to marinate for at least 30 minutes.
  • Heat the oil in a large frying pan over a medium heat and then add the garlic and onion. Cook for 2-3 minutes or until the onion starts to soften.
  • Add the cumin and coriander then stir. Cook for a few seconds or until fragrant.
  • Add the pork to the pan and stir to mix with the spiced onions. Cook, tossing regularly, until the pork is just starting to brown.
  • Add the chickpeas, coconut cream, remaining curry powder and 1 teaspoon of garam masala. Bring to the boil then turn the heat down and simmer for 10 minutes.
  • Throw in the green beans and the remaining garam masala, plus the red chilli flakes if you are using. Bring back to the boil and simmer for 5 minutes or until the beans are cooked to your liking. Check that the pork pieces are cooked through.
  • Serve with basmati rice or Indian style bread.
  • Enjoy!


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4 Responses to Pork and Chickpea Curry

  1. Sara says:

    Sounds yummy, I should try it with chicken or beef as I don’t eat pork! 😀

  2. jelliedwhale says:

    I’ve never done a pork curry before but this looks a damn good place to start!


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