Curry vegetable pan with pork fillet

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 250 g cauliflower, fresh or frozen, pre-cooked
• 250 g broccoli, fresh or frozen, pre-cooked
• 300 g mushrooms
• 3 onions
• 2 garlic cloves
• 250 ml broth
• 250 ml cream
• salt and pepper
• curry powder
• Paprika powder, sweet
• 2 tbsp, heaped tomato paste
• some oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Using up leftover fondue

Cut all ingredients into bite-sized pieces and dice the onions. Add the oil to a large frying pan or roasting dish and place it on the stove over medium heat. Once the pan is hot enough, lightly sauté the onions and tomato paste in the oil. Add the pork fillet and sear well on all sides for about 10 minutes, stirring occasionally. Now add the mushrooms and season with curry, paprika, and pepper. Either chop the garlic into small pieces or press it through a press and add it now. Let it simmer for a few more minutes, then add the stock and cream. Add a little more seasoning, seasoning occasionally. Stir everything well. Simmer for another 10 minutes. Now add the broccoli and cauliflower and simmer for another 10 minutes. Season again with the spices and add a little salt if desired. The curry pan can be enjoyed on its own or served with baguette or rice. For a vegetarian version, simply omit the fillet and increase the amount of vegetables.