Pork jalfrezi with cauliflower rice

SERVES 4 – Prep time 10 minutes – Cook time 25 minutes – Calories 358 per serving – SmartPoints 4 per serving. 19 per recipe. Gluten-Free




Calorie controlled cooking spray
500g pork fillet, trimmed of fat and cut into bite-size chunks
1 onion, sliced
2 orange peppers, deseeded and sliced
2 garlic cloves, crushed
2cm piece of fresh ginger, peeled and grated
2tsp garam masalaspray
1tsp ground cumin
1tsp ground coriander
1/2 tsp dried chilli flakes
2x400g tins chopped tomatoes
For the cauliflower ‘rice’
1 whole cauliflower, cored and cut into large chunks
200g frozen peas
2tbsp chopped fresh coriander
Lime wedges, to serve


  1. Mist  a large pan with cooking spray and cook the pork over a medium heat for 3-4 minutes until golden all over. Remove from the pan and set aside.
  2. Add the onion, peppers, garlic and ginger, then cook for another 3-4 minutes. Stir in all the spices, cook for 1 minute then add the tomatoes. Half-fill one of the tomato tins with water and add that to the pan. Bring to a boil, then simmer and cook for 12-15 minutes, until the sauce has reduced and thickened slightly.
  3. Meanwhile, make the cauliflower ‘rice’. Grate on the coarse side of a grater, then put in a pan with a splash of boiling water. Add the peas and cook for 4-5 minutes, covered, until the peas are cooked and the cauliflower is tender. Season well and garnish with the coriander.
  4. Serve the curry and cauliflower with lime wedges for squeezing over.