Pork curry with cauliflower rice
This healthy recipe with pork carry and cauliflower rice can be prepared for 1h and 15 – 20 min including preparation and cooking.
For this recipe you will need:
- 350g pack baby aubergine (quartered);
- 425g lean pork fillet (tenderloin, cubed);
- 2 spoons Madras curry powder;
- 1 reduced-salt vegetable stock cube;
- 2 spoons red wine vinegar;
- 2 spoons red lentils;
- 1 spoon rapeseed oil;
- 1 large onion (finely chopped);
- 400g can chopped tomatoes;
- 1 spoon cumin (toasted in a pan then crushed);
- 1 ginger (finely shredded);
- 1 spoon fennel (toasted in a pan then crushed);
And for the cauliflower rice:
- 1 medium cauliflower, good handful coriander, chopped cumin seeds, toasted.
For preparation you will need to start with the pork. Tip the pork into a bowl and stir in the curry powder and vinegar. Set aside. Heat the oil in a heavy-based pan and fry the onion and ginger for 10 mins, stirring frequently, until golden. Tip in the pork mixture and fry for a few mins more. Remove the pork and set aside. Stir in the toasted spices, then tip in the tomatoes, lentils and aubergine, and crumble in the stock cube. Cover and leave to simmer for 40 mins, stirring frequently, until the aubergine is almost cooked. If it starts to look dry, add a splash of water. Return the pork to the pan and cook for a further 10-20 mins until the pork is cooked and tender. And before serving, cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High – there is no need to add any water. Stir in the coriander and serve with the curry. For spicier rice, add some toasted cumin seeds.