Pork and Potato Madras Curry

A delicious curry made with one whole chopped leek (topped and tailed), about 100g of fresh green beans, chopped into centimetre lengths, one diced pork steak, boiled potato, finger chilli, and garlic, and one quarter cupful of red lentils.

Stir-fry the leek in a little sunflower oil at a high heat, stirring frequently. When the leek begins to brown, add the green beans and turn the heat down low.

After two or three minutes of stirring, add boiling water (about half a pint), a dessert spoonful of Madras curry powder, and add the cupful of lentils. Add the chopped pork, and boiled potato. Add more water if the curry over-thickens.

Add three finger chillies, chopped ginger, and a diced clove of garlic. Add vegetable stock, and half a teaspoonful of black pepper. Simmer for 45 minutes under glass before serving.