Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
903
Calories
66g
Protein
31g
Fat
90g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 medium firm bananas, sliced
- 2 tablespoons butter or margarine
- 1 teaspoon curry powder
- 1 1/2 pounds boneless lean pork, cut into thin strips
- 3/4 cup chopped onion
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 1 14-1/2- to 16-ounce can tomatoes, crushed
- 3/4 cup chicken broth
- 3 cups hot cooked rice
- =
Directions
1
Cook bananas in butter and curry over medium heat 3 to 4 minutes in large skillet. Remove from pan; set aside.
2
Add pork, onion, salt, ginger and black pepper to skillet; cook until pork is brown and onion is tender crisp, about 15 minutes. Add tomatoes and broth. Cover and simmer 30 minutes, or until pork is tender. Stir in bananas; heat thoroughly. Serve over fluffy rice.
Recipe sourced from
fandom