Chicory curry with pork mince and mung beans

Ingredients for 1 servings:

• 100 g Mett (Thuringian)
• 120 g chicory
• 50 g onion(s)
• 50 g mung bean sprouts
• 30 g red bell pepper(s)
• 20 ml oil
• 10 ml soy sauce
• 3 g curry powder
• 2 g garam masala
• ½ cup basmati rice
• 1 cup water
• ½ g salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Prepare the rice as usual. Cut the stalk off the chicory and then cut it into strips crosswise. Place it in a sieve with the mung beans and rinse it in boiling water; this will blanch it at the same time. Dice the onions and chop the bell peppers. While the rice is cooking, add oil to a wok or pan and fry the Thuringian minced pork. Mash this with a fork until it forms small crumbs. It doesn’t matter if it sticks; it will dissolve again when the moisture from the vegetables is added. When the meat starts to brown, add the diced onion. When the onions become translucent, add the bell pepper pieces. Season with soy sauce, garam masala, and curry. Then add the washed chicory strips and mung beans, and after 1 minute the dish is ready. The soy sauce gives the dish a salty taste and the curry a slightly spicy flavor. If you like, you can add a spicier spiciness with sambal oelek, or use a little sesame oil when frying. Adding a small can of coconut milk will create a coconut-flavored sauce. Instead of chicory, you can also use Chinese cabbage. Whole canned mushrooms and finely chopped, soaked, and washed mushy mushrooms also work well in this dish. If you don’t have ground pork, you can also use strips of pork from a schnitzel or neck steak.