Caribbean pork curry with vegetables

Name: Caribbean pork curry with vegetables
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 3 Onions; 800 g Triggered pork loin (pork salmon); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Curry; 1 (approx. 500 g) Aubergine; 2 Courgettes (about 200 g each); 400 g La rat potatoes or triplets; 3 Carrots (about 100 g each); 1 Organic Lemon

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Garlic cloves
3 Onions
800 g Triggered pork loin (pork salmon)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Curry
1 (approx. 500 g) Aubergine
2 Courgettes (about 200 g each)
400 g La rat potatoes or triplets
3 Carrots (about 100 g each)
1 Organic Lemon

Directions

1
Peel and finely dice the garlic and onions. Dab the meat dry and cut into pieces of about 2 cm.
2
Heat the oil in a frying pan. Fry the meat for 5-6 minutes while turning it. Season with salt and pepper. Add onions and garlic. Steam for about 3 minutes. Sprinkle with curry and fry briefly.
3
Add 600 ml water and simmer over medium heat for about 1 hour.
4
In the meantime, clean, wash and dry aubergine and zucchini and cut them into sticks. Peel, wash and halve the potatoes. Peel and slice carrots. Wash lemon hot, grate dry, finely grate peel.
5
Halve the lemon, squeeze the juice out of one half. Add potatoes to the meat and cook for about 10 minutes. Add remaining vegetables, lemon peel and juice and simmer for another 10 minutes.
6
Arrange curry in bowls.