Curried Pork Fricassee
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
634
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 634 cal. | (30 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 945 mg | (24 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Long grain rice
- salt
- 600 grams Pork tenderloin (alternatively also chicken breast)
- 4 scallions
- 400 grams Cherry tomatoes
- 1 Vanilla bean
- 2 Tbsps vegetable oil
- 300 milliliters Whipped cream (at least 30% fat contents of)
- 200 milliliters Vegetable broth
- 2 Tbsps Curry powder
- freshly ground peppers
Preparation steps
1.
Cook the rice according to package directions until tender, 17-20 minutes. Rinse the meat, pat dry and remove the fat and silverskin and thinly slice.
2.
Rinse the scallions, shake dry, halve the white parts and cut the green into 4 cm (approximately 1 1/2-inch) lengths. Rinse the cherry tomatoes and drain. Halve the vanilla bean lengthwise and scrape out the seeds.
3.
Heat the oil in a skillet, saute the meat untl browned on both sides, 3-5 minutes, then add the scallions, cherry tomatoes and the vanilla bean and sauté briefly. Stir in the cream, vegetable broth, vanilla seeds and curry powder.
4.
Simmer over medium heat until the pork is cooked through, 10-15 minutes more and season with salt and pepper. Serve the pork with the rice.
