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Pork Curry over Cauliflower Couscous (recipes)


Pork Curry over Cauliflower Couscous

Yield: Makes 6 servings



Ingredients:



3tablespoons olive oil, divided

2tablespoons mild curry powder

2teaspoons minced garlic

1-1/2pounds pork (boneless shoulder, loin or chops), cubed

1red or green bell pepper, seeded and diced

1tablespoon cider vinegar

1/2teaspoon salt

2cups water

1large head cauliflower









Preparation:





1.Heat 2 tablespoons oil over medium heat in large saucepan. Add curry powder and garlic; cook and stir 1 to 2 minutes 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 purée.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.









Nutritional Information:







Serving Size:







Sodium

308 mg







Protein

28 g







Fiber

5 g







Carbohydrate

7 g







Cholesterol

69 mg







Saturated Fat

10 g







Total Fat

15 g







Calories from Fat

51 %







Calories

267