Curried rice pan with pumpkin

Name: Curried rice pan with pumpkin
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 Stalk (approx. 250 g) Leeks; 1 Garlic clove; 500 g Hokkaido pumpkin (net approx. 350 g); 300 g Pork escalope in one piece; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TEASPOONS Curry Powder; 350 ml Vegetable broth (instant); 100 g Whipped cream; 1 package (250 g) Express rice; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp Lemon juice; 1/2 bunch Chives

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 Stalk (approx. 250 g) Leeks
1 Garlic clove
500 g Hokkaido pumpkin (net approx. 350 g)
300 g Pork escalope in one piece
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TEASPOONS Curry Powder
350 ml Vegetable broth (instant)
100 g Whipped cream
1 package (250 g) Express rice
2-3 TABLESPOONS sauce thickener
7-10 Tbsp Lemon juice
1/2 bunch Chives

Directions

1
Clean, wash and cut the leek into rings. Peel garlic and chop finely. Quarter pumpkin, peel, clean and cut into cubes. Wash the flesh, dab dry and cut into strips.
2
Heat 1 tablespoon of oil in a frying pan. Fry the meat in it until golden brown, season with salt and pepper and take it out. Add leek, garlic and pumpkin to the frying fat. Sprinkle with curry and sauté for about 1 minute.
3
Deglaze with stock and cream and cook covered for about 10 minutes. In the meantime heat 1 tablespoon of oil in a pan, add rice and fry for about 2 minutes, turning the pan. Set aside. Stir the sauce thickener into the boiling sauce and simmer for at least 1 minute.
4
Add meat and rice. Season to taste with salt, pepper and a few dashes of lemon juice. Wash the chives, dab dry and chop finely. Serve rice pan sprinkled with chives.