Pork Curry with Spaetzle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,073 cal. | (51 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 35.7 μg | (60 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 31.1 μg | (69 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,248 mg | (31 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 24.4 g | |||
| Uric acid | 357 mg | |||
| Cholesterol | 375 mg | |||
| Complete sugar | 20 g |
Ingredients
- For the pork
- 1 stalk Leeks
- 600 grams Pork
- 150 grams Whipped cream
- 2 small Banana
- also
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- Curry powder
Preparation steps
Bring a large pot of salted water to a boil.
For the spaetzle: In a bowl, whisk together the eggs, milk and a pinch each of nutmeg and salt, stir in the flour until smooth and firm. Using a spaetzle maker, or a wet board, immediately scrape the spätzle into the boiling salted water and cook until they bob to the surface.
Remove the spaetzle with a slotted spoon or a skimmer, drain.
(Or, if preferred, use store-bought spaetzle and cook according to package directions.)
For the pork: Cut the leek into rings, rinse well and drain. Heat the oil in a large pan and quickly saute the strips of pork, season with salt and pepper and remove. Add the cream, curry powder and leek to the pan, simmer until the leeks are tender, 7 - 8 minutes.
Peel and slice the banana and add to the pan along with the meat and the spaetzle, cook until hot and serve immediately.
