🍽️ Curry Vanilla Sauté with Rice

Name: Curry Vanilla Sauté with Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g long-grain rice; salt; 600 g pork tenderloin (or chicken breast as a substitute); 4 spring onions; 400 g cherry tomatoes; 1 vanilla pod; 2 tbsp vegetable oil; 300 ml whipping cream (at least 30% fat content); 200 ml vegetable broth; 2 tbsp curry powder; pepper (from a grinder)

634 kcal · 30 min · 4 servings

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Ingredients

200 g long-grain rice
salt
600 g pork tenderloin (or chicken breast as a substitute)
4 spring onions
400 g cherry tomatoes
1 vanilla pod
2 tbsp vegetable oil
300 ml whipping cream (at least 30% fat content)
200 ml vegetable broth
2 tbsp curry powder
pepper (from a grinder)

Instructions

1. Place the rice in a pot with salted water in a 1:2 ratio and cook it on medium heat for about 20 minutes until done.
2. Wash the meat, pat it dry, and slice it into thin strips after removing any fat and sinew.
3. Wash the spring onions, shake them dry, halve the white parts, and cut the green parts into 4 cm pieces.
4. Wash the cherry tomatoes and let them drain well.
5. Split the vanilla pod lengthwise, scrape out the seeds, and cut the empty pod into four pieces.
6. Heat the oil in a pan and sear the meat strips for 3 to 5 minutes on high heat.
7. Add the prepared vegetables and the vanilla pod pieces and let them sweat briefly.
8. Deglaze the mixture with cream and vegetable broth.
9. Stir the vanilla seeds and curry powder into the sauce.
10. Let the sauce simmer for another 10 to 15 minutes on medium heat.
11. Season the sauce to taste with salt and pepper.
12. Serve the finished curry sauté together with the cooked rice.

Nutrition per serving

kcal: 634
Protein: 40 g · Fett/Fat: 32 g · Carbs: 46 g