Pork Curry with Tamarind and Ginger
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
743
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 743 cal. | (35 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 910 mg | (23 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 37.2 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Pork butt
- 30 grams ginger
- 2 green chili peppers
- 3 onions
- 3 Tbsps Ghee (or clarified butter)
- salt
- 1 tsp ground coriander
- 1 tsp ground Turmeric
- 200 milliliters Beef broth
- 1 can Coconut milk (400 ml)
- 2 Tbsps Tamarind paste
- 1 handful cilantro
Preparation steps
1.
Cut the pork into cubes. Peel and chop the ginger. Rinse and chop the chile peppers. Remove the seeds if spice isn't desired. Peel the onions and slice into thin rings.
2.
Heat the ghee in a saucepan. Add the pork and cook until browned. Season with salt to taste, coriander and turmeric. Add the ginger, chile and onions, and cook for 2-3 minutes. Stir in the broth, coconut milk and tamarind paste. Cook over low heat until the pork is tender, about 30 minutes.
3.
Rinse the cilantro, shake dry and chop. Divide the curry between bowls and garnish with the cilantro. Serve with basmati rice or naan bread if desired.
