Easy Pork Curry with Cauliflower Couscous - Simple & Flavorful Recipe

INGREDIENTS

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

PREPARATION:

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.

This recipe appears in: Middle Eastern 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