Dry Curry with Pork and Summer Vegetables
Costo $10, salva $8
Fonte: Recommended by CookPal
- 30 Min
- 2 Porzioni
- $10
Dry Curry with Pork and Summer Vegetables
Costo $10, salva $8
Fonte: Recommended by CookPal
- 30 Min
- 2 Porzioni
- $10
INGREDIENTI
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
PASSI
Dice onion, tomato, eggplants, and bell peppers into 1cm cubes. Mince garlic and ginger.
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.
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.
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.
Serve the curry over bowls of cooked rice and garnish with nuts if desired.
NUTRIENTI
Per 1 porzione🔥
450
Calorie
- 20gProteine
- 50gCarboidrati
- 15gGrassi
💡 Suggerimenti
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.
⚠️ Precauzioni
Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.