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Pork Curry over Cauliflower Couscous

Posted by Solitary Dancer on May 24, 2007

Pork Curry over Cauliflower Couscous

Yield: Makes 6 servings


3 tablespoons olive oil, divided
2 tablespoons mild curry powder
2 teaspoons minced 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


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:

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


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