Home-style pork curry with cauliflower rice

Home-style pork curry with cauliflower rice

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 15 mins Cook: 1 hr


Serves 4

Lighten up curry night with this healthy recipe - pulse cauliflower in a food processor for a rice-like texture that's much lower GI

Nutrition and extra info

  • curry only
  • Healthy

Nutrition: per serving

  • kcal309
  • fat10g
  • saturates2g
  • carbs18g
  • sugars11g
  • fibre9g
  • protein33g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


    For the curry

    • 425g lean pork fillet (tenderloin), cubed



      One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

    • 2 tbsp Madras curry powder
    • 2 tbsp red wine vinegar
    • 1 tbsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1 large onion, finely chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 2 tbsp finely shredded ginger



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 tsp fennel, toasted in a pan then crushed
    • 1 tsp cumin, toasted in a pan then crushed



      An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

    • 400g can chopped tomatoes
    • 2 tbsp red lentils
    • 350g pack baby aubergine, quartered



      Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

    • 1 reduced-salt vegetable stock cube

    For the cauliflower rice

    • 1 medium cauliflower



      A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

    • good handful coriander, chopped
    • cumin seeds, toasted (optional)


    1. Tip the pork into a bowl and stir in the curry powder and vinegar. Set aside. Heat the oil in a heavy-based pan and fry the onion and ginger for 10 mins, stirring frequently, until golden. Tip in the pork mixture and fry for a few mins more. Remove the pork and set aside. Stir in the toasted spices, then tip in the tomatoes, lentils and aubergine, and crumble in the stock cube. Cover and leave to simmer for 40 mins, stirring frequently, until the aubergine is almost cooked. If it starts to look dry, add a splash of water. Return the pork to the pan and cook for a further 10-20 mins until the pork is cooked and tender.

    2. Just before serving, cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High – there is no need to add any water. Stir in the coriander and serve with the curry. For spicier rice, add some toasted cumin seeds.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    10th Aug, 2015
    Very nice, not too hot. Agree it needs extra water to create a sauce.
    2nd Feb, 2015
    This was silky and delicious, and the cauliflower rice was a revelation. It tasted extremely yummy for something roughly 300 calories per serving. Awesome recipe.
    25th Jan, 2015
    A Little bit dry but quite nice.
    8th Dec, 2014
    This is a lovely curry and the cauliflower rice is to be recommended will be one of my favourite dishes
    2nd Nov, 2014
    Loved this! So tasty and cauliflower rice is my new favourite thing!
    dutes8080's picture
    27th Oct, 2014
    I was fascinated by this recipe and so made it last night although there had been no reviews. I am so glad I did! I made with just one adjustment to the recipe in that I pureed 5 cloves of garlic and added it with the ginger. Ginger and garlic always work well in Indian cooking and this was no exception. It was fiddlier than a lot of recipes but it IS well worth the effort. One word of warning it is a little on the “hot” side and while very appealing to me, my wife struggled a little with the substantial amount of Madras curry powder. The sauce as suggested did need water adding through the cooking process and next time I might double the chopped tomatoes to allow for the reduction during the simmering. The cauliflower rice, for me, was wonderful; adding a fresh balance to the whole and as my wife commented had an almost cooling effect on the heat of the pork. I would say it does need the cumin and the coriander both for best results. Overall a great dish which needs love and attention in preparation but more than anything, time. It is certainly one NOT to be rushed.
    24th Oct, 2014
    Extremely tasty - great that it is so healthy too. HOWEVER it took so long to make that we had to have a drink and nuts whilst we waited, so cancelling out the calorie saving! It didn't make too much washing up it was just waiting for each stage to cook. Not a meal you want to be cooking after a day at work!
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?