Pork with Tomato Curry Sauce

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Pork with Tomato Curry Sauce
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
389
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie389 cal.(19 %)
Protein30 g(31 %)
Fat28 g(24 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1.2 g(4 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K6 μg(10 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂0.3 mg(27 %)
Niacin12.4 mg(103 %)
Vitamin B₆0.7 mg(50 %)
Folate19 μg(6 %)
Pantothenic acid1.1 mg(18 %)
Biotin11.5 μg(26 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C6 mg(6 %)
Potassium675 mg(17 %)
Calcium23 mg(2 %)
Magnesium62 mg(21 %)
Iron3.3 mg(22 %)
Iodine2 μg(1 %)
Zinc2.9 mg(36 %)
Saturated fatty acids13.5 g
Uric acid199 mg
Cholesterol69 mg
Complete sugar3 g

Ingredients

for
4
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
How healthy are the main ingredients?
Coconut milkTomato pasteoniongarlic cloveCuminTurmeric

Preparation steps

1.

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. 

2.

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.

3.

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. 

4.

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.

5.

For serving: Divide the vegetable salad between plates. Add the pork curry to the plates. Serve with fresh cilantro and basmati if desired.