Chilli zucchini with pork and yogurt
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 313.2
- Total Fat: 10.8 g
- Cholesterol: 41.9 mg
- Sodium: 1,307.6 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 6.5 g
- Protein: 24.8 g
View full nutritional breakdown of Chilli zucchini with pork and yogurt calories by ingredient
Introduction
A healthy lunch and a roller coaster for your taste buds. The spices have anti inflammatory effects and the zucchini are full of vitamin c both of which are good for the heart and since there's very little pork in it,it's pretty safe,too. A healthy lunch and a roller coaster for your taste buds. The spices have anti inflammatory effects and the zucchini are full of vitamin c both of which are good for the heart and since there's very little pork in it,it's pretty safe,too.Number of Servings: 2
Ingredients
-
1 zucchini (about 500 grams)
100 grams of grinded pork tenderloin
1 fresh green pepper
1 fresh red chili pepper (or green)
1 medium tomato or 2-3 tbsp of ketchup
1 medium onion
2-3 cloves of garlic
1 tbsp of sunflower or olive oil
1 tsp curry powder
1tsp sweet paprika
0.5-1 tsp of salt
200 ml of yogurt
Dill weed
+/-400 ml of water
Directions
You will need to grind the pork for this since it gets cooked faster.
Skin the zucchini and dice it to small dices,the smaller the better,about 1cm pieces should be alright.
Preheat your stove while you slice the onion,garlic,green pepper and chili pepper.
Take 1 tablespoon of oil (olive or sunflower oil) and put it in the pot. Make sure it's not too hot when you put in all the onion,garlic and peppers slices so they don't fry,they have to slowly let out their juices while stirring with a wooden spoon.
Add a cup of water and all of the grind meat and zucchini dices.Let it cook on medium strong heat for 15 minutes,stir from time to time and add water as needed.
Take a medium sized tomato,dice it and put it into the pot as well. You can also use 2-3 table spoons of ketchup if you don't have tomatoes.Add the salt,sweet paprika,curry powder and white pepper and stir for another 5-10 minutes.
I should already smell fabulous.Take it off the stove and leave it for a couple of minutes to cool off enough so you can eat it without blowing heat off.
Pour into 2 plates and just before eating,put some cool yogurt mixed with some sliced dill weed in it. It's slightly hot flavor and the cooling effect of the yogurt and dill are a great combination.
Number of Servings: 2
Recipe submitted by SparkPeople user JOVANA87.
Skin the zucchini and dice it to small dices,the smaller the better,about 1cm pieces should be alright.
Preheat your stove while you slice the onion,garlic,green pepper and chili pepper.
Take 1 tablespoon of oil (olive or sunflower oil) and put it in the pot. Make sure it's not too hot when you put in all the onion,garlic and peppers slices so they don't fry,they have to slowly let out their juices while stirring with a wooden spoon.
Add a cup of water and all of the grind meat and zucchini dices.Let it cook on medium strong heat for 15 minutes,stir from time to time and add water as needed.
Take a medium sized tomato,dice it and put it into the pot as well. You can also use 2-3 table spoons of ketchup if you don't have tomatoes.Add the salt,sweet paprika,curry powder and white pepper and stir for another 5-10 minutes.
I should already smell fabulous.Take it off the stove and leave it for a couple of minutes to cool off enough so you can eat it without blowing heat off.
Pour into 2 plates and just before eating,put some cool yogurt mixed with some sliced dill weed in it. It's slightly hot flavor and the cooling effect of the yogurt and dill are a great combination.
Number of Servings: 2
Recipe submitted by SparkPeople user JOVANA87.