Curried Pork over Cauli-Rice with Vegetables

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Curried Pork over Cauli-Rice

Curry has become one of my most favorite spice mixtures. I've been using a homemade version from my friend Jessica, from Delicious Obsessions. I'll link to her recipe below.  Consider making a double batch of the sauce (coconut milk [affiliate link], almond butter [affiliate link], curry powder) it is very delicious tasting, very thick and creamy.

  • 1 head cauliflower, riced
  • 1 red bell pepper
  • 2 small zucchini squash
  • 2 large carrots
  • 6 green onions [affiliate link]
  • 4 Tablespoons butter or bacon grease
  • 1 pound pork cut into small cubes
  • 1 cup coconut milk
  • 2 Tablespoons curry powder (see which curry powder I use below)
  • 1/2 teaspoon sea salt [affiliate link]
  • 2 Tablespoons almond butter

Rinse cauliflower. Break into small pieces and pulse in the food processor until pieces are small like rice.  Place in a pan with 1 inch of water or broth at the bottom.

Cover with a lid and bring to a boil over medium heat (you'll know this because steam will be forced out of the pan).

Once the pan has come to a boil, remove from heat and allow to sit with the lid on.

After about 5 minutes, place cauliflower into a mesh strainer to remove liquid.  If you are using broth, you may use the leftover broth to cook the vegetables.

Slice zucchini squash into 1/4″ rounds.

Slice carrots into 1/4″ rounds.

Chop green onions into 1″ long pieces.

Slice red bell pepper into thin long strips.

Place zucchini, carrots, green onions and red bell pepper into the pan you cooked the cauliflower in with the broth, or 1 inch of water at the bottom.  Place a lid on the pan and bring to a boil over medium heat. Reduce heat and allow to boil gently for 20 minutes.

Cut the pork into small cubes.  Melt 4 Tablespoons butter or bacon grease in a skillet.  Place the pork in the skillet and fry on medium heat until browned on one side, about 10 minutes.  Turn over and continue cooking until done on the other side, about 10 more minutes.

Add 1 cup coconut milk, 2 Tablespoons curry powder, 1/2 teaspoon sea salt, and 2 Tablespoons almond butter into the pan with the pork.  Mix together thoroughly.  Simmer for 2 to 3 minutes until mixture becomes thick like gravy.

Place Cauli-Rice on a plate, dress with vegetables and finally spoon curried pork over the top.

Serves 2 to 3, depending on how hungry you are.

This recipe was included at Fat Tuesday on January 22, 2013.

This is my favorite curry powder – it is a homemade recipe by my friend Jessica from Delicious Obsessions.  By the way, for the “parts” I just substituted Tablespoons.   For the 1/2 part cardamom I used 1 teaspoon and 1/2 teaspoon.

Delicious Obsessions Curry Powder

Curried Pork over Cauli-Rice with Vegetables
Author: 
Recipe type: Main Meal
Cuisine: Eastern Indian
Serves: 3
 
The curry gravy in this recipe is thick and creamy, and adds a nice taste to the vegetables and pork.
Ingredients
  • 1 head cauliflower, riced
  • 1 red bell pepper
  • 2 small zucchini squash
  • 2 large carrots
  • 6 green onions
  • 4 Tablespoons butter or bacon grease
  • 1 pound pork cut into small cubes
  • 1 cup coconut milk
  • 2 Tablespoons curry powder
  • ½ teaspoon sea salt
  • 2 Tablespoons almond butter
Instructions
  1. Rinse cauliflower. Break into small pieces and pulse in the food processor until pieces are small like rice. Place in a pan with 1 inch of water or broth at the bottom.
  2. Cover with a lid and bring to a boil over medium heat (you'll know this because steam will be forced out of the pan).
  3. Once the pan has come to a boil, remove from heat and allow to sit with the lid on.
  4. After about 5 minutes, place cauliflower into a mesh strainer to remove liquid. If you are using broth, you may use the leftover broth to cook the vegetables.
  5. Slice zucchini squash into ¼" rounds.
  6. Slice carrots into ¼" rounds.
  7. Chop green onions into 1" long pieces.
  8. Slice red bell pepper into thin long strips.
  9. Place zucchini, carrots, green onions and red bell pepper into the pan you cooked the cauliflower in with the broth, or 1 inch of water at the bottom. Place a lid on the pan and bring to a boil over medium heat. Reduce heat and allow to boil gently for 20 minutes.
  10. Cut the pork into small cubes. Melt 4 Tablespoons butter or bacon grease in a skillet. Place the pork in the skillet and fry on medium heat until browned on one side, about 10 minutes. Turn over and continue cooking until done on the other side, about 10 more minutes.
  11. Add 1 cup coconut milk, 2 Tablespoons curry powder, ½ teaspoon sea salt, and 2 Tablespoons almond butter into the pan with the pork. Mix together thoroughly. Simmer for 2 to 3 minutes until mixture becomes thick like gravy.
  12. Place Cauli-Rice on a plate, dress with vegetables and finally spoon curried pork over the top.

 

 

 

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