Directions:
- In a large pot, heat 1 tablespoons of the oil on high heat. When hot, add the pork cubes and cook until soft. Stir in the garlic, curry powder, coriander, cumin, and crushed red pepper. Cook 1 minute. Add ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
- Bring liquid to a boil, cover and simmer on low for 45 minutes. Add peanut butter and blend well. Cook stew another 3 minutes, uncovered to blend.
- Stir in chopped tomato and bell pepper. Simmer 2-3 minutes, just until the vegetables soften but still retain shape.
- Before serving, taste to correct seasonings; You may wish to add a final splash of lemon juice to refresh the flavors.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 350.3 Kcal (1467 kJ) | ||
| Calories from fat | 207.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.06g | 35% | |
|---|---|---|---|
| Cholesterol | 68.03mg | 23% | |
| Sodium | 646.25mg | 27% | |
| Potassium | 762.78mg | 16% | |
| Total Carbs | 8.64g | 3% | |
| Sugars | 4.47g | 18% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 28.75g | 58% | |
| Vitamin C | 24.4mg | 41% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 11.1mg | 62% | |
| Calcium | 47.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 136.07 Kcal (570 kJ) | ||
| Calories from fat | 80.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 35% | |
|---|---|---|---|
| Cholesterol | 26.42mg | 23% | |
| Sodium | 251.03mg | 27% | |
| Potassium | 296.3mg | 16% | |
| Total Carbs | 3.36g | 3% | |
| Sugars | 1.73g | 18% | |
| Dietary Fiber | 1.08g | 11% | |
| Protein | 11.17g | 58% | |
| Vitamin C | 9.5mg | 41% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 4.3mg | 62% | |
| Calcium | 18.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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