Beef / Pork

Stuffed Zucchini and eggplant w pork minced curry is for Lunch.

Stuffed Zucchini and eggplant w pork minced curry takes 15 minutes to prepare.

Stuffed Zucchini and eggplant w pork minced curry takes 30 minutes to cook.

Stuffed Zucchini and eggplant w pork minced curry makes 3 servings.

The ingredients for Stuffed Zucchini and eggplant w pork minced curry are:

200gr ground pork
1 slice of bacon
15gr walnut
10gr coconut shred
10gr almond flour
4 tbs coconut milk ( or cream, milk..)
250gr zucchini
200 eggplant
1 small shallot
1 cup chopped onion
1tsp curry powder
add salt paper, cayane ... or any of your usual curry spices.

Here is how you make Stuffed Zucchini and eggplant w pork minced curry:

1- cut zucchini and eggplant in to cilinders of 4-5 cm high, and cook them in microwave for 10 min.2- Empty the flesh from zucchini and eggplant once is cooled down.3- In a food procesor put shallot, pork meat, walnut and make a minced.4- Put olive oil in a pan and fry the onion till golden, add the mince and the flesh of zucchini and eggplant fry a bit then add the spices and a bit of water to cook 20 min.(low heat)5- Add the coconut shreds, coconut milk and the almond flour to thicken the sauce cook 5-10 min low heat .6- Now spoon the curry in to the zucchini and eggplant shells and enjoy.Number of Servings: 3Recipe submitted by SparkPeople user THANIA1.

The nutritional information for Stuffed Zucchini and eggplant w pork minced curry is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 364.2

• Total Fat: 24.7 g
• Cholesterol: 54.5 mg
• Sodium: 80.3 mg
• Total Carbs: 14.9 g
• Dietary Fiber: 4.8 g
• Protein: 23.1 g

The dietary needs meet for Stuffed Zucchini and eggplant w pork minced curry is Low Carb