Home Style Pork Curry With Cauliflower Rice Recipes

CURRIED PORK CHOPS AND CAULIFLOWER WITH BASMATI RICE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Remove from steamer and set aside.
• Season the pork chops with 1 1/2 teaspoon of curry powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Arrange the pork chops in the skillet and cook until the pork is no longer pink in the center, about 3 minutes on each side. Place pork chops on a platter and cover to keep warm.
• Sprinkle the remaining 2 1/2 teaspoons of curry powder and flour into the same skillet. Whisk in the chicken broth, buttermilk, and apple chutney. Continue cooking until the curry has thickened. Stir in the cauliflower and half of the green onion; cook until the cauliflower is heated through. Place 3/4 cup of rice on each plate, and top each portion with a pork chop. Spoon curry sauce over pork chops, and sprinkle the remaining green onions to garnish.

HOME-STYLE PORK CURRY WITH CAULIFLOWER RICE

Steps:

• 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.
• 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.

PORK CHOPS WITH TOMATO CURRY

Steps:

• In a 6-qt. stockpot, heat 2 teaspoons butter over medium-high heat. Brown pork chops in batches. Remove from pan., In same pan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in apples, tomatoes, sugar, curry powder, salt and chili powder. Bring to a boil, stirring to break up tomatoes., Return chops to pan. Reduce heat; simmer, uncovered, 5 minutes. Turn chops; cook 3-5 minutes longer or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Serve with rice and, if desired, sprinkle with almonds.

SPICY CAULIFLOWER FRIED 'RICE' WITH PORK

Steps:

• Pulse cauliflower in a food processor until it resembles rice.
• Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
• Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
• Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
• Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.

GARLIC PORK CAULIFLOWER FRIED RICE RECIPE BY TASTY

Steps:

• Remove all leaves and cut the cauliflower into small florets.
• Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
• In a large saucepan over medium-high heat, cook the pork until no pink is showing, then add the garlic, onions, salt, pepper, soy sauce, and honey, stirring until the sauce has started to brown.
• Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the pork is incorporated evenly into the cauliflower.
• Spread the rice towards the edge of the pan, creating a well in the center.
• Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
• Fold the eggs into the rice, then mix in the green onions
• Enjoy!

CREAMY CURRY PORK AND RICE BAKE

Steps:

• Heat oven to 350°F.
• In a large deep oven-proof pot, heat oil over medium-high heat.
• Brown the pork in 2 batches about 3 minutes per batch; set aside to a plate.
• Return meat to the pot.
• Add in curry powder, carrots and onion (and garlic if using); cook about 5 minutes.
• Add in coconut milk, chicken broth, water and salt; bring to a boil.
• Stir in rice, chickpeas and spinach, cover with lid.
• Place in oven and bake for about 25-30 minutes, or until rice is tender.
• Let stand, covered for 5 minutes before serving.
• Delicious!

CURRIED RICE WITH CAULIFLOWER, BELL PEPPER, AND GREEN ONIONS

Steps:

• Melt butter in heavy large saucepan over medium heat. Add ginger, curry powder, and lemon peel; stir 30 seconds. Mix in cauliflower, bell pepper, and onions, then rice. Add 2 cups water and 3/4 teaspoon salt; bring to boil, stirring occasionally. Reduce heat to medium-low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes. Remove from heat. Mix in peas; season with pepper. Cover and let stand 5 minutes.

CURRIED PORK WITH RICE

Steps:

• Trim fat from pork and thinly slice meat into bite-size strips.
• Peel, core, and chop apple.
• Coat a COLD large skillet with cooking spray.
• Preheat the skillet.
• Cook pork strips about 3 minutes or till no longer pink; remove from skillet.
• Set aside.
• Add apple, onion, curry powder, salt, and ginger to the drippings in the skillet.
• Cook and stir till apple and onion are tender.
• Stir together cornstarch and 1/4 CUP of the milk; add to apple mixture in the skillet with remaining milk.
• Cook and stir till mixture is thickened and bubbly.
• Then cook and stir for 2 minutes more.
• Stir in pork, UNCOOKED rice, and raisins.
• Divide pork mixture among 4 individual baking dishes.
• Cover with foil; seal, label, and freeze.
• CONVENTIONAL OVEN: Bake frozen casseroles, covered, in a 375F.
• oven for 55 to 60 minutes or until heated through.
• Stir before serving.
• MICROWAVE OVEN: Remove the foil from frozen casserole (use a microwave-safe baking dish); cover casserole with vented mirowave-safe plastic wrap or waxed paper.
• Micro-cook 1 serving medium-high for 5 to 7 minutes or till casserole is heated through, turning dish once and stirring once during cooking.