Curry – Sliced with Cashew Nuts and Bananas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- 3 tablespoon fat (plant cream)
- 75 g cashew nuts, unsalted
- 2 tablespoon curry powder
- 2 banana (s)
- 250 ml RAMA Cremefine for cooking
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Chop the pork tenderloin and fry in two batches in the vegetable cream. Put the whole amount of meat back into the pan along with the cashew nuts and dust with curry. Fry everything together for another 3 minutes, stirring, so that the curry is well distributed.
- Peel and slice the bananas, add to the strips and stir gently. Deglaze with cremefine and season with salt and pepper.
- This goes well with spaetzle and basmati.
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