{Low Carb} Tikka curry minced pork with hokkaido and spinach. Finished in 20 minutes & below 500 kcal.
A be careful, here comes another real sweetheart from the category "Fast and Light Cuisine": The Tikka Curry Hack-Pan with Hokkaido and Spinach is done in 20 minutes, just bring it 500 kcal with and tastes super savory and aromatic. So: Just right taste for palate and hip, no.
For the BAMM aroma explosion provides an Indian Tikka curry paste from the glass. Normally, I usually avoid convenience products. Especially with broths, seasoning bags, sauces, dressings and Co. Often there is so much sugar, chemicals and substitute products in there that you look at a whole lot on closer inspection. For example, if you really want to have it at home in the kitchen and in your food. Indian curry pastes are one of the big exceptions! Original Indian pastes from the Indian or Asian grocery store (or from the online dealer *) contain only spices, a little oil, maybe a pinch of sugar - and that's it. Very authentic taste with "real" ingredients. Absolutely perfect for quick and healthy cooking. 
Just take a look - there are often Indian curry pastes in the regular supermarket of confidence. The specification of the sharpness you should then take necessarily but seriously. If our Indian friends write "spicy" on it, one can assume that they really, really mean it. So: The best way to start with one of the milder varieties and gropes slowly. You should, however, definitely avoid German curry products - either they only taste "German sweet-sour" or they contain various additives.
So, back to Hack-Pfanne: Lean ground beef or Tatar meets tanned onions, crunchy yellow peppers, a touch of garlic and fresh spinach. The whole thing stewed briefly in the wonderful tikka curry paste. In addition there is a spoonful of cool yoghurt as a topping and just everything you have left on herbs or spring onions in the fridge.
Have it tasty ღ
PS: Here are some more delicious low carb recipes.
Here comes the recipe for the Low Carb 20 Minute Tikka Curry Hack Pan with Hokkaido and Spinach h2> Ingredients for 3 servings: 600 g Hokkaido squash, diced
1 teaspoon butter or ghee
1 large onion, in rings
90 g tikka curry paste (from the asiades or from on line-dealer *)
2 garlic cloves, chopped
400 g of minced beef 15% fat or tartare
1 yellow pepper, about 120 g, diced
250 g of fresh spinach (or frozen TK)
Salt
6 tablespoons yogurt 1.8% fat
Optional as a topping:
Herbs, chopped spring onions
Here's how it works: Cover the pumpkin with water in a small saucepan and bring to a boil. Season with a strong pinch of salt and simmer for about 5-7 minutes until the pumpkin is cooked, but still firm.
In the meantime, heat the butter or ghee in a large pan with a lid and heat Fry the onion vigorously for 2-3 minutes.Drain the pumpkin, collecting half a cup of the cooking water. Add the pumpkin with cooking water and paprika to the pan and stir.
Place the spinach in the pan and put the lid on top. Let it cool down for 2-3 minutes on low heat. Stir and, if necessary, season with a little salt.
Place in deep plates or bowls and garnish with 1-2 tablespoons of yoghurt.
600 g Hokkaido squash, diced
1 teaspoon butter or ghee
1 large onion, in rings
90 g tikka curry paste (from the asiades or from on line-dealer *)
2 garlic cloves, chopped
400 g of minced beef 15% fat or tartare
1 yellow pepper, about 120 g, diced
250 g of fresh spinach (or frozen TK)
Salt
6 tablespoons yogurt 1.8% fat
Optional as a topping:
Herbs, chopped spring onions
Cover the pumpkin with water in a small saucepan and bring to a boil. Season with a strong pinch of salt and simmer for about 5-7 minutes until the pumpkin is cooked, but still firm.
In the meantime, heat the butter or ghee in a large pan with a lid and heat Fry the onion vigorously for 2-3 minutes.Drain the pumpkin, collecting half a cup of the cooking water. Add the pumpkin with cooking water and paprika to the pan and stir.
Place the spinach in the pan and put the lid on top. Let it cool down for 2-3 minutes on low heat. Stir and, if necessary, season with a little salt.
Place in deep plates or bowls and garnish with 1-2 tablespoons of yoghurt.
