Pork Curry with Jasmine Rice

A curry based on ground pork, browned for twenty minutes or so, and stirred frequently. After adding water to the pot, I added one diced onion, three desert spoonfuls of oats, a diced Bramley apple, a deseeded green chilli, and one red, and five Brussels sprouts, finely diced, Italian style. Simmer for half an hour to forty-five minutes.

I also added some pre-boiled pieces of potato, left over from another meal.

Add three squirts of tomato puree, or otherwise six dessert spoonfuls of a passata, a pinch of paprika, and half a teaspoonful of turmeric. Add a desert spoonful of a hot curry powder (Asda brand), and three diced cloves of garlic. Add the pork and vegetable stocks. Simmer for another twenty minutes, and add a pinch of coriander leaf ten minutes before serving.

Serve with  Basmati rice infused with jasmine essence. Add some lime pickle if desired.