Pork curry with pineapple and bell pepper
Ready in 30 minutes and so tasty: this pork curry with pineapple and bell pepper is destined to be your mid of the week meal.
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
Serving: 1personCalories: 422kcalCarbohydrates: 17gProtein: 20gFat: 31gSaturated Fat: 9gTrans Fat: 1gCholesterol: 72mgSodium: 214mgPotassium: 565mgFiber: 3gSugar: 10gVitamin A: 412IUVitamin C: 46mgCalcium: 63mgIron: 3mg
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