John Myers
Vegetable Curry with Nectarines and Pork Salmon
The perfect vegetable curry with nectarines and pork salmon recipe with a picture and simple step-by-step instructions.
- 650 g Pork salmon
- 400 g Carrots
- 400 g Leeks
- 30 g Fresh ginger
- 3 Toes Garlic fresh
- 2 bag Long grain rice
- 500 ml Vegetable broth
- 2 piece Fresh nectarines
- 5 tbsp Rapeseed oil
- Curry powder to taste
- Green pepper from the mill
- Salt
- Cinnamon powder
- 3 Fresh onions
- I briefly showered the pork salmon under cold water and dried it with a kitchen towel. Then the delicious piece is cut into strips and set aside (covered, of course, because currently there is a plague of flies) :-))
- Peel the onions, garlic and ginger and dice them. Store separately as used separately.
- Brew the vegetable stock. I ground cinnamon myself because I only had sticks available. Cinnamon only used when wanted (it doesn’t necessarily have to be).
- Clean the carrots and leek and cut into thin slices. Cut the nectarines into cubes.
Preparation:
- Heat the oil in a sufficiently large saucepan and sear the meat cut into strips on all sides. Then take it out of the pot and set aside.
- Now sauté the diced onions and garlic in the same fat. Then add the diced ginger with the rice (which I removed from the bag beforehand). Season with curry and, if desired, ground cinnamon. Roast briefly and add the broth. Put the lid on and let it simmer for about 10 minutes.
- Now the carrots and leeks are also cut and can be added to the pot. Mix well once and simmer for another 10 minutes.
- Now comes the conclusion. Put the meat and the diced nectarines back in the saucepan, mix well and season with salt and green pepper. Put the lid on and heat again for about 10 minutes.
- In the meantime, the plates can be warmed up on the stove, because that’s where our tasty food comes on. I’ll just say: GOOD APPETITE!
Facebook Comments