Photo of Pork jalfrezi with cauli rice by WW

Pork jalfrezi with cauli rice

Points® value
Total Time
0 min
0 min
0 min
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


Pork Fillet, Lean, raw

500 g

Calorie controlled cooking spray

4 spray(s)


1 medium

Peppers, all types

2 medium


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


1 medium

Chilli flakes

½ teaspoon(s), level


  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.