Stuffed Zucchini & eggplant w pork minced curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
200gr ground pork1 slice of bacon15gr walnut10gr coconut shred10gr almond flour4 tbs coconut milk ( or cream, milk..)250gr zucchini200 eggplant1 small shallot1 cup chopped onion1tsp curry powderadd salt paper, cayane ... or any of your usual curry spices.
1- cut zucchini and eggplant in to cilinders of 4-5 cm high, and cook them in microwave for 10 min.
2- Empty the flesh from zucchini and eggplant once is cooled down.
3- In a food procesor put shallot, pork meat, walnut and make a minced.
4- Put olive oil in a pan and fry the onion till golden, add the mince and the flesh of zucchini and eggplant fry a bit then add the spices and a bit of water to cook 20 min.(low heat)
5- Add the coconut shreds, coconut milk and the almond flour to thicken the sauce cook 5-10 min low heat .
6- Now spoon the curry in to the zucchini and eggplant shells and enjoy.
Number of Servings: 3
Recipe submitted by SparkPeople user THANIA1.
2- Empty the flesh from zucchini and eggplant once is cooled down.
3- In a food procesor put shallot, pork meat, walnut and make a minced.
4- Put olive oil in a pan and fry the onion till golden, add the mince and the flesh of zucchini and eggplant fry a bit then add the spices and a bit of water to cook 20 min.(low heat)
5- Add the coconut shreds, coconut milk and the almond flour to thicken the sauce cook 5-10 min low heat .
6- Now spoon the curry in to the zucchini and eggplant shells and enjoy.
Number of Servings: 3
Recipe submitted by SparkPeople user THANIA1.
Nutritional Info Amount Per Serving
- Calories: 364.2
- Total Fat: 24.7 g
- Cholesterol: 54.5 mg
- Sodium: 80.3 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 4.8 g
- Protein: 23.1 g
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