Don’t scrimp on your favourite curry – just swap out the stodgy rice for this tasty cauli alternative. Each bowl is only 365 calories.

 Smartpoint values

SmartPoints per serving: 5

SmartPoints per recipe: 19

Calories per serving: 365

Prep time: 10 minutes

Cook time: 25 minutes

Serves 4


  • Calorie-controlled cooking spray
  • 500g pork fillet, trimmed of fat and cut into bitesize chunks
  • 1 onion, sliced
  • 2 orange peppers, deseeded and sliced
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled and grated
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp dried chilli flakes
  • 2 x 400g tins chopped tomatoes

For the cauliflower ‘rice’

  • 1 whole cauliflower, cored and cut into large chunks
  • 200g frozen peas
  • 2 tbsp 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 the boil, then return the pork to the pan. Reduce to a simmer and cook for 12-15 minutes, until the sauce has reduced and thickened slightly.
  3. Meanwhile, make the cauliflower ‘rice’. Grate the caon 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.

Recipes courtesy of Weight Watchers magazine. Pick up your copy now or click here.

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