Pork jalfrezi with cauli rice
0
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This tasty pork jalfrezi is perfect for batch cooking. If you make extra, pop it in the freezer for a quick and easy dinner when there’s no time to cook! Just leave out the garnishes before freezing
Ingredients
Pork fillet, lean, raw
500 g
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium
Peppers, all types
2 medium
Garlic
2 clove(s)
Root Ginger
1 inch slice(s)
Garam Masala
2 teaspoon(s), level
Cumin seeds
1 teaspoon(s), level
Coriander, Dried
1 teaspoon(s), level
Tinned Tomatoes
800 g
Cauliflower, Raw
850 g
Peas, fresh or frozen
200 g
Lime
1 medium
Chilli flakes
½ teaspoon(s), level
Instructions
1
Slice the pork into bite size pieces. Heat a sauce pan with the low cal spray, then add the pork. Cook all over for 3-4 minutes until golden all over. Remove with a slotted spoon and set aside.
2
Add the onion, pepper, garlic & ginger and cook for another 3-4 minutes. Stir in all the spices, cook for a minute then pour in the chopped tomatoes. Fill one of the cans ½ way with water and add that to the pan too. Bring to a boil then add the pork back to the pan and simmer gently for 12-15 minutes, until the sauce has reduced and thickened slightly
3
Meanwhile, cut the cauliflower into large chunks and remove the core. Grate on the coarse side of a grater, then add to a pan with a splash of boiling water. Add the peas and cook for 4-5 minutes, covered, until the peas are cooked through. Season well.
4
Serve the cauliflower rice with the jalfrezi, a scattering of coriander and a wedge of lime.
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