CookPal AI
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Summer Vegetable and Pork Soup Curry

Costo $15, ahorrar $10

Fuente: Recommended by CookPal

  • 30 Min
  • 4 Porciones
  • $15

INGREDIENTES

  • Meat

    • 300g thinly sliced pork loin

  • Vegetables

    • 🧅 1 onion (200g), minced
    • 🍅 2 tomatoes (400g), chopped
    • 2 eggplants (160g), sliced
    • 2 bell peppers (60g), chopped
    • 4 green beans, sliced

  • Seasonings

    • 🧄 2 tsp grated garlic
    • 2 tsp grated ginger
    • 2 tbsp olive oil
    • 2 tbsp curry powder
    • 🧂 1/2 tsp salt
    • Pinch of pepper

  • Broth

    • 1000cc water
    • 2 consomme cubes
    • 2 tbsp ketchup
    • 1 tbsp Worcestershire sauce
    • 1 tsp sugar

  • Side Dish

    • 🍚 4 bowls of rice (600g)

PASOS

1

Cut the pork into bite-sized pieces.

2

Prepare the vegetables: mince the onion, chop the tomatoes, slice the eggplants, chop the bell peppers, and slice the green beans.

3

Heat olive oil in a pot, sauté onion, garlic, and ginger on low heat for 5 minutes until fragrant. Add pork and cook until done. Add tomatoes and mash while cooking for 3 minutes.

4

Add curry powder and stir until well combined. Add water, consomme cubes, ketchup, Worcestershire sauce, and sugar. Bring to a boil.

5

Add eggplants and simmer on medium-low heat for 10 minutes. Add bell peppers and green beans, cook for another 3 minutes. Season with salt and pepper.

6

Serve the curry in bowls and accompany with rice.

NUTRIENTES

Por 1 porción

🔥

450

Calorías

  • 25g
    Proteína
  • 50g
    Carbohidratos
  • 15g
    Grasas

💡 Consejos

You can substitute pork with chicken or tofu for a different protein option.Adjust the spice level by adding chili powder or reducing curry powder.Leftovers can be stored in the fridge for up to 3 days.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.