Dry Curry with Pork and Summer Vegetables

Name: Dry Curry with Pork and Summer Vegetables
Total time: 30 min
Yield: 2 Servings
Ingredients: 🍚 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; 🧂 1/2 tsp salt; Pinch of pepper; 1 1/2 tbsp curry powder; 1 tbsp Worcestershire sauce

Cost $10, save $8

Source: Recommended by CookGo

30 Min
2 Servings
$10

Dry Curry with Pork and Summer Vegetables

Cost $10, save $8

Source: Recommended by CookGo

30 Min
2 Servings
$10

INGREDIENTS

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

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

450

Calories

20g
Protein
50g
Carbs
15g
Fats

💡 Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.