Ingredients
- 1tbsp rice bran or coconut oil
- 400g diced, lean pork
- 1 tsp turmeric
- 1 brown onion
- 2 cloves garlic
- 1 tbsp. fresh grated ginger
- 1 large red chilli, deseeded and finely chopped
- 2 tsp garam masala powder
- ¼ cup malt vinegar
- 1 ½ cups boiling water
- 2 cups grated cauliflower
- 1 cup low GI rice (such as Brown, Black, Red or Basmati)
- 20ml natural Greek yoghurt
Instructions
- Sprinkle turmeric over pork, stir well and set aside.
- Add the oil, garlic, ginger and onion to a saucepan and sauté until softened. Add pork and cook for a further 5 minutes while stirring.
- Add chili, garam masala, malt vinegar and boiling water and simmer for 30 minutes.
- Meanwhile after a short time, bring water to boil in a medium saucepan.
- Add rice and cook as per packet instructions. 1 Minute before rice is ready, place steaming pan or basket to the top of the saucepan with grated cauliflower.
- After one –two minutes turn off heat, rinse and strain rice, Stir through steamed cauliflower and place evenly into dinner bowls.
- Remove pork curry from the heat and stir Greek yoghurt.
- Spoon pork curry mixture over the cauliflower and rice to serve.
