Creamy Durban Pork curry

A satisfying, comfort food curry


  • 15 ml Olive oil or other good quality oil
  • 2 Onions, sliced/chopped
  • 2 cloves garlic, finely chopped
  • 1 Fresh ginger, chopped
  • 15 ml Curry powder
  • 3 ml Each ground coriander, fine cumin & garam masala
  • 1 kg Pork cubes, approx 2,5cm pieces
  • 20 ml Apricot jam
  • Salt and pepper to taste
  • 10 ml Sugar
  • 20 ml Lemon juice/vinegar
  • 10 ml Cornflour (Maizena)
  • 125 ml Plain yogurt/sour crème or Smetena / double cream
  • A handful chopped, fresh basil /coriander (optional)
  • 250 ml Chopped green beans / green peas / chopped carrots / broccoli florets / cauliflower florets. Use at least 2 types of vegetables.


Heat oil and sauté onions, garlic & ginger until soft

Add curry powder & other spices and stir over medium heat until spices have absorbed all the oil. Remove from pan

Heat a little more oil and brown the pork cubes lightly

Add onion mixture, apricot jam, salt & pepper and approx 500 ml chicken stock or hot water. Simmer over low heat until pork cubes are quite soft

Add vegetables and simmer until vegetables are soft. Add sugar and lemon juice/vinegar

Season to taste

Mix cornflour with cold water to form a paste

Add to curry and stir until the sauce thickens

Add yogurt/sour cream/ cream and remove from heat

Lastly, stir in the chopped basil or coriander

Serve with rice


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