Quinoa and bean pan with pork curry

Ingredients for 3 servings:

• 800 g beans (runner beans)
• 300 g pork (e.g. minute steaks)
• 150g quinoa
• 150 ml coconut milk
• 1 tbsp oil (e.g. chili oil)
• 1 tsp curry powder
• 1 onion(s), finely chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 16 hours; Total time approx. 1 day 16 hours 30 minutes

Cut the meat into small pieces, mix with oil and curry powder (I didn’t use ready-made, but mixed some myself), and let it marinate for 2 hours (or longer). Since my beans were frozen, I had to let them thaw first. Heat a little oil in a large pan (a wok is best), sear the meat, and transfer it to a bowl. Briefly fry the onions and immediately add the beans. Shortly after, add the quinoa and continue frying, stirring occasionally, until the beans start to brown and the quinoa starts to crackle. Deglaze with the coconut milk and about 100 ml of water, stir again, and spread the meat on top. Now cover and let it simmer over low heat for about 10 minutes, then enjoy.