Pork and Vegetable Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 54.5 μg | (91 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 1,139 mg | (28 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 28 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 500 grams Pork
- 1 onion
- 1 garlic clove
- 1 tsp Coriander
- 1 Tbsp ground Turmeric
- 3 Tbsps vegetable oil
- 400 milliliters Coconut milk
- 400 grams yellow Beans
- 1 yellow Zucchini
- 2 yellow Bell pepper
- salt
- Chili powder
- 2 Tbsps scallions
Preparation steps
Rinse meat, pat dry and cut into thin strips. Peel onion and garlic and chop finely. Combine coarsely crushed coriander with turmeric. Heat oil in a pan, saute onion and garlic until translucent. Add meat and cook, stirring, until meat is browned on all sides. Add coriander nad turmeric mixture. Add coconut milk and simmer for about 15 minutes on low heat.
Rinse and dry beans, cut into halves or thirds, depending on size. Rinse, dry and slice zucchini. Rinse and dry peppers, halve and remove seeds and ribs, cut into bite-sized pieces. Heat oil in a pan and saute briefly. Season with salt and pepper. Add some water and simmer for 6-8 minutes ot until tender. Cook, uncovered, until all liquid evaporates. Combine with meat. Season with salt and chile pepper.
Place curry into bowls and garnish with chives. Serve.
