Pork Curry over Cauliflower Couscous Recipe
The flavor of this Pork Curry Over Cauliflower Couscous recipe has played on my senses so much that I hardly ever go for any other Pork Curry Over Cauliflower Couscous recipe. The main ingredient in Pork Curry Over Cauliflower Couscous is cauliflower. I will prepare this Pork Curry Over Cauliflower Couscous as Main Dish for a get-together I am soon going to host. Your opinion about healthy dishes may change after trying this Low Fat Pork Curry Over Cauliflower Couscous recipe. You will make the right decision of preparing this Pork Curry Over Cauliflower Couscous.
Ingredients
3 tablespoons olive oil, divided
2 tablespoons mild curry powder
2 teaspoons prepared crushed garlic
1 1/2 pounds pork (boneless shoulder, loin or chops), cubed
1 red or green bell pepper, seeded and diced
1 tablespoon cider vinegar
1/2 teaspoon salt
2 cups water
1 large head cauliflower
Directions
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.
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.
