Pork with Curried Vegetables

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Average: 5 (1 vote)
(1 vote)
Pork with Curried Vegetables

Pork with curried vegetables - This slightly spicy, Asian-inspired dish is perfect for meat lovers.

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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
450
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie450 kcal(21 %)
Protein49 g(50 %)
Fat21 g(18 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E6.6 mg(55 %)
Vitamin B₁1.6 mg(160 %)
Vitamin B₂0.7 mg(64 %)
Niacin22.9 mg(191 %)
Vitamin B₆1.4 mg(100 %)
Folate161 μg(54 %)
Pantothenic acid2 mg(33 %)
Biotin23.6 μg(52 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C160 mg(168 %)
Potassium1,560 mg(39 %)
Calcium90 mg(9 %)
Magnesium104 mg(35 %)
Iron4.4 mg(29 %)
Iodine4 μg(2 %)
Zinc6 mg(75 %)
Saturated fatty acids3.7 g
Uric acid325 mg
Cholesterol88 mg

Ingredients

for
2
Ingredients
1 Red Bell pepper
1 Fennel bulb
2 tablespoons Canola oil
150 grams Mung bean sprouts
1 teaspoon Curry powder
1 teaspoon Sambal oelek
2 tablespoons Peanut butter (30 grams)
2 Pork cutlets (180 grams each)
salt
peppers
How healthy are the main ingredients?
Peanut butterFennel bulbsalt

Preparation steps

1.

Rinse bell pepper and fennel, trim and cut into fine strips. Set aside some fennel leaves for garnish.

2.

Heat 1 tablespoon oil in a pan. Sauté bell pepper and fennel strips over medium heat while stirring, about 3 minutes. Meanwhile, rinse sprouts under hot water.

3.

Add sprouts and curry powder to the vegetables and sauté another 2 minutes while stirring. Deglaze with 3 tablespoons of water. Stir in sambal oelek and peanut butter and keep warm.

4.

Season cutlets with salt and pepper. Heat the remaining oil in another pan. Cook cutlets over medium heat about 1-2 minutes per side.

5.

Distribute cutlets and vegetables on 2 plates and garnish with fennel leaves.