Lighten up curry night with this healthy recipe – pulse cauliflower in a food processor for a rice-like texture that’s much lower GI
Prep:15 mins
Serves 4
For the curry425g lean pork fillet (tenderloin), cubed2 tbsp Madras curry powder2 tbsp red wine vinegar1 tbsp rapeseed oil1 large onion, finely chopped2 tbsp finely shredded ginger1 tsp fennel, toasted in a pan then crushed1 tsp cumin, toasted in a pan then crushed400g can chopped tomatoes2 tbsp red lentils350g pack baby aubergine, quartered1 reduced-salt vegetable stock cube
STEP 1Tip the pork into a bowl and stir in the curry powder and vinegar. Set aside. Heat the oil in a heavy-based pan and fry the onion and ginger for 10 mins, stirring frequently, until golden. Tip in the pork mixture and fry for a few mins more. Remove the pork and set aside. Stir in the toasted spices, then tip in the tomatoes, lentils and aubergine, and crumble in the stock cube. Cover and leave to simmer for 40 mins, stirring frequently, until the aubergine is almost cooked. If it starts to look dry, add a splash of water. Return the pork to the pan and cook for a further 10-20 mins until the pork is cooked and tender.STEP 2Just before serving, cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High – there is no need to add any water. Stir in the coriander and serve with the curry. For spicier rice, add some toasted cumin seeds.
