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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. boneless pork shoulder (cut into 1-inch cubes)
- 3 Tbsp. flour
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 Tbsp. vegetable oil
- 1 1/4 cups water (divided)
- 3/4 tsp. curry powder
- 1 1/2 cups celery (chopped)
- 12 prunes (pitted)
- 2 1/2 cups cauliflower (florets cooked, drained)
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Directions
- Blend flour, salt and pepper. Dredge pork in flour mixture; reserve excess flour mixture. Brown pork in oil in a large skillet. Add 1 cup water, cover tightly and cook over low heat for 30 minutes. Stir in curry powder. Add celery; cover and continue cooking for 15 minutes. Combine reserved flour with remaining 1/4 cup water, mixing well. Stir into pork mixture; add prunes and continue cooking for 15 minutes, until meat and celery are tender, stirring occasionally. Stir cauliflower into pork mixture and heat through.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol70mg23% |
| Sodium710mg30% |
| Potassium980mg28% |
| Protein29g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber5g20% |
| Sugars14g |
| Vitamin A10% |
| Vitamin C60% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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