Pork with Tomato Curry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 389 cal. | (19 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.4 mg | (103 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 675 mg | (17 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the curry
- 500 grams Pork tenderloin
- 6 Tbsps Peanut oil
- 1 onion
- 3 garlic cloves
- 1 small red chili pepper
- ½ tsp ground Cumin
- ½ tsp ground Turmeric
- ½ tsp ground cilantro
- 1 Tbsp Tomato paste
- 200 milliliters Coconut milk
- 2 Tbsps Fish sauce
Preparation steps
For the vegetable salad: Rinse the cucumber and finely chop. Rinse and trim the beans, and blanch in a pot of boiling salted water until tender-crisp, about 4 minutes. Drain and place in ice water. Drain and chop.
Rinse the bell peppers, halve lengthwise, remove seeds and white ribs and finely dice. Rinse the cilantro, shake dry, pluck leaves and finely chop. In a bowl, stir the cucumber with the beans, bell peppers and cilantro.
For the curry: Cut the pork into strips. Heat 3 tablespoons of the peanut oil in a skillet. Cook the pork in batches until golden. Set aside.
Peel and finely chop the onions and garlic. Rinse the chile pepper, halve lengthwise, remove seeds and white ribs, and finely chop. Heat the remaining oil in a saucepan. Add the onion, garlic and chile, and cook until fragrant. Add the ground cumin, turmeric and coriander, and toast until fragrant. Stir in the tomato paste and coconut milk, and cook over low heat for 5 minutes. Season with fish sauce. Stir the pork into the coconut sauce and bring to a boil to heat through.
For serving: Divide the vegetable salad between plates. Add the pork curry to the plates. Serve with fresh cilantro and basmati if desired.
