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Pork Curry over Cauliflower Couscous

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  Olive oil 3 Tablespoon, divided
  Mild curry powder 2 Tablespoon
  Crushed garlic 2 Teaspoon
  Pork 1 1⁄2 Pound, cubed (Boneless Shoulder, Loin Or Chops)
  Bell pepper 1 , seeded and diced (Red / Green)
  Cider vinegar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Water 2 Cup (32 tbs)
  Cauliflower head 1 Large

1. Heat 2 tablespoons oil over medium heat in large saucepan. Add curry powder and garlic; cook and stir 1 to 2 minutes or until garlic is golden.
2. Add pork; stir to coat completely with curry and garlic. Cook and stir 5 to 7 minutes or until pork cubes are barely pink in center. Add bell pepper and vinegar; cook and stir 3 minutes or until bell pepper is soft. Sprinkle with salt.
3. Add water; bring to a boil. Reduce heat and simmer 30 to 45 minutes, stirring occasionally, until liquid is reduced and pork is tender, adding additional water as needed.
4. Meanwhile, trim and core cauliflower; cut into equal pieces. Place in food processor fitted with metal blade. Process using on/off pulsing action until cauliflower is in small uniform pieces about the size of cooked couscous. Do not puree.
5. Heat remaining 1 tablespoon oil over medium heat in 12-inch nonstick skillet. Add cauliflower; cook and stir 5 minutes or until cooked crisp-tender. Do not overcook. Serve pork curry over cauliflower.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1639 Calories from Fat 682

% Daily Value*

Total Fat 77 g118.3%

Saturated Fat 14 g70%

Trans Fat 0.1 g

Cholesterol 449 mg149.7%

Sodium 1602.7 mg66.8%

Total Carbohydrates 75 g25.1%

Dietary Fiber 35.2 g140.7%

Sugars 26.2 g

Protein 171 g342%

Vitamin A 19.4% Vitamin C 907.3%

Calcium 40.1% Iron 116.3%

*Based on a 2000 Calorie diet

Pork Curry Over Cauliflower Couscous Recipe