Are you looking for inspiration for a simple midweek dish that is ready quickly? Then definitely try this pork stew with a curry of pineapple and bell pepper. This very tasty wok dish will be on your plate in half an hour. And it lends itself very well to leftover processing.
Pork curry with pineapple and bell pepper
Ingredients
- 400 gram pork goulash
- 130 gram pineapple from 1 small can
- 100 ml pineapple juice from 1 small can
- 5 spring onions
- 1 bell pepper red
- 1 clove garlic
- 2 tablespoons oil coconut oil or neutral oil
- 3 tablespoons curry powder
- 150 ml vegetable broth
- 1 tablespoon brown sugar
- pepper
- salt
- 2 tablespoons pumpkin seeds
Instructions
- Cut the bell pepper into fine strips.
- Then cut the spring onions into rings. Keep some of the green ends aside for finishing.
- Clean the garlic clove and crush it in the garlic press.
- Heat the oil in a wok and fry the pork on all sides.
- Then add the garlic, bell pepper and white parts of the spring onions to the pork.
- Let it cook for a few minutes and then add the vegetable stock, pineapple, pineapple juice, sugar and curry to the stew.
- Bring to a boil and then let it simmer for 5 to 10 minutes.
- Season with salt and pepper.
- I serve this stew with brown rice and then finish it with pumpkin seeds and the green of the spring onions.
Nutrition
Tips and variations for this pork curry with pineapple and bell pepper
Pork
Since it is a midweek recipe, you should not immediately use a pork tenderloin. I usually use goulash meat for this curry. Alternatively, you can also use strips or finely chopped minute steaks.
Vegetables
I used spring onions because I had them at home. Alternatively, you can of course use a classic white onion. Of course it has no green parts that you can use for the garnishing. In that case, consider parsley, coriander or chives for decorating.
I mainly used the red pepper for the color. People also eat with their eyes. But green, yellow or orange are of course perfectly possible as an alternative. You can also use a pointed pepper. Personally, however, this is a bit too sweet for me. But if you have a sweeter taste, consider this also as a good alternative.
The liquids: vegetable stock and pineapple juice
No curry without liquid. Since I used canned pineapple for the sake of convenience, I also used the juice for the curry. If you use fresh pineapple, increase the amount of vegetable broth to 250ml.
You can also use coconut milk as an alternative to vegetable stock. Then also use some lemon juice to create even more contrasting flavors.
As a side: brown rice
I like to serve this curry with brown rice. Also for practical reasons. It needs to cook for 25 to 30 minutes. I'll put that on first. And by the time the rice is ready, the curry is usually ready as well. Handy to serve.
About curry
When you say curry, you think almost automatically about India, and by extension Asia. And that is completely right. The first curries probably date back to the third millennium BC. So we are already counting back 5,000 years! A curry traditionally consists of a mixture of herbs, spices, many vegetables and sometimes meat. Dry curries are cooked with very little moisture until the spices stick to vegetables and any meat. A wet curry has more of the character of a sauce due to the use of water and/or coconut milk.
The word “curry” is probably derived from the word Kari in Tamil. This means something like sauce or enjoying rice.
More surprising.curry
I like curries. Throw everything in the pan or wok and create a delicious one-pan dish. In addition to this pork with a curry of pineapple and bell pepper, you will find a whole range of similar dishes on surprising.recipes. Often served on weekdays:
- easy Thai pumpkin curry with chicken
- Vegetarian chickpea curry
- Thai pumpkin curry with pork
- Vegetable curry
- Vegetable finger pasta curry
But during weekend I like to prepare some very special curry. Like for example:
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
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