Spicy Pork Casserole

Spicy Pork Casserole
Serves 4
2.5pts each, 10.5 pts per recipe 
Prep 15 mins, cooking 1 hr

500g lean boneless pork, cubed
2 tsp oil
1 onion, sliced
1 red pepper, deseeded and sliced
1 large leek, sliced into 1cm rounds
1 large clove garlic, crushed
1 tsp paprika
1 tsp mild curry powder
1 tbsp plain flour
200g can chopped tomatoes
1/2 tsp sugar
1tsp grated orange or lemon zest (optional)
1 bay leaf
flat leaf parsley, chopped to garnish (optional)
s&p

Heat a non-stick frying pan then add the meat and dry-fry until brown. Remove the meat and add the oil to the pan together with the onion, red pepper, leeks, garlic and 1-2 tbsp water. Cover and cook gently for 5 mins until softened.
Sprinkle in the spices and cook for 1 min, then stir in the flour and cook for 1 min more.
Add the tomatoes, sugar, zest (if using), bay leaf, seasoning and about 300ml water. Bring to the boil, stirring, then return the meat to the pan and mix it in. Cover and simmer for 45-60 mins. For a thicker sauce, remove the lid 10-15 mins before the end of the cooking time to allow the liquid to reduce. Garnish with chopped parsley if desired.