Don’t scrimp on your favourite curry – just swap out the stodgy rice for this tasty cauli alternative. Each bowl is only 365 calories.
SmartPoints per serving: 5
SmartPoints per recipe: 19
Calories per serving: 365
Prep time: 10 minutes
Cook time: 25 minutes
- 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
- 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.
- 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.
- 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.
- 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.