Carb Free – yummy Pork Curry

pork curry

For the curry

425g lean pork
fillet (tenderloin), cubed
2 tbsp Madras curry powder
2 tbsp red wine vinegar
1 tbsp rapeseed oil
1 large onion
, finely chopped
2 tbsp finely shredded ginger
1 tsp fennel, toasted in a pan then crushed
1 tsp cumin
, toasted in a pan then crushed
400g can chopped tomatoes
2 tbsp red lentils
350g pack baby aubergine
, quartered
1 reduced-salt vegetable stock cube

For the cauliflower rice
1 medium cauliflower
good handful coriander, chopped
cumin seeds, toasted (optional)
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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.