Japanese Pork Curry With Broccoli And Cauliflower Rice
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 10 oz boneless pork strips
- salt
- Black Pepper
- 1 white onion
- 6 oz carrots
- 6 oz broccoli
- 2 tbsp fresh ginger
- 2 tsp fresh garlic
- 1 tsp arrowroot powder
- 3 scallions
- 5 tbsp avocado oil
- 2 tsp curry powder
- 3/4 cup Diced Tomatoes
- 3/4 lbs cauliflower rice
Ingredients
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Instructions
- Season 10 oz of pork strips generously with salt and pepper.
- Peel and coarsely chop 1 white onion.
- Peel 6 oz of carrots, trim off the ends, cut in half lengthwise, then cut crosswise into ¼ inch thick half-moons.
- Trim 6 oz of broccoli and cut into 1 inch florets.
- Peel and finely chop 2 tbsp of ginger.
- Peel and finely chop 2 tsp of fresh garlic, then divide into 2 equal portions, one for the curry and one for the cauliflower rice.
- In a small bowl, combine 1½ cups of water with 1 tsp of arrowroot powder, then stir.
- Trim the root ends from the scallions, thinly slice the scallions on the diagonal, and set aside for garnish.
- In a pan over medium high heat, warm 1 tablespoon of avocado oil until hot but not smoking.
- Add the pork and cook for approximately 2-3 minutes, stirring occasionally, until coated and warmed through.
- Add 2 tbsp of avocado oil to another pan over medium high heat, then add the chopped onion and carrots, season with salt and pepper, and cook until slightly browned for 3-5 minutes.
- Stir in the chopped broccoli, ginger, curry powder, and 1 tsp of chopped garlic, then season with salt and pepper and cook for approximately 1 minute.
- Add the arrowroot mixture, 3/4 cup of diced tomatoes, then season with salt and pepper, and bring to a boil.
- Reduce to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and the broccoli is tender.
- In the same pan used for the pork, add 2 tbsp of avocado oil and warm over medium high heat until hot but not smoking.
- Add the cauliflower rice and the remaining 1 tsp of chopped garlic, then stir.
- Season with salt and pepper and cook for 5-6 minutes, stirring occasionally, until the cauliflower is lightly browned and just softened.
- Add the cooked pork to the carrot and broccoli mixture pan and stir together.
- Add the cauliflower rice to a bowl, then top with the pork, carrot, and broccoli mixture.
- Top with the scallions.
Recipe Notes
Nutrition Facts (per serving):
- Calories: 680
- Protein: 35g
- Carbohydrates: 45g
- Fat: 42g