CookPal AI
recipe image

Dry Curry with Pork and Summer Vegetables

Coût $10, économiser $8

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Main

    • 🍚 2 bowls cooked rice (400g)
    • 150g minced pork
    • 🧅 1/2 onion, diced
    • 🍆 2 eggplants, diced
    • 🍅 1 tomato, diced
    • 2 bell peppers, diced
    • 🧄 1 clove garlic, minced
    • 1 piece ginger, minced
    • 2 tbsp olive oil
    • 🌰 Preferred nuts, as needed

  • Seasoning

    • 🧂 1/2 tsp salt
    • Pinch of pepper
    • 1 1/2 tbsp curry powder
    • 1 tbsp Worcestershire sauce

ÉTAPES

1

Dice onion, tomato, eggplants, and bell peppers into 1cm cubes. Mince garlic and ginger.

2

Heat olive oil, garlic, and ginger in a pan over low heat until fragrant. Add minced pork and cook over medium-low heat for about 3 minutes until browned.

3

Add diced onion to the pan and sauté until translucent. Add eggplants and tomato, stir for 1 minute, then cover and simmer on low heat for 6–7 minutes.

4

Add seasonings (salt, pepper, curry powder, Worcestershire sauce) and stir over medium-low heat until water evaporates. Add bell peppers and cook for 1 more minute.

5

Serve the curry over bowls of cooked rice and garnish with nuts if desired.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 20g
    Protéines
  • 50g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh summer vegetables for the best flavor.Adjust the spice level by adding more or less curry powder.This dish pairs well with a side of yogurt or pickles.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.