Mumbai Pork & Spiced Cauliflower Rice
with Tomato Salad & Garlic Yoghurt
We could pretend the main attraction here is the tender pork, but the real magic in this dish is the flavourful cauliflower rice, tossed through with garlic and spices. Then again, coating the pork in honey is hard to beat. It’s a draw, both elements of this dish are too good, we’ll have to eat it all!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
½
Onion
1
tomato
1 packet
pork loin steaks
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 sachet
Mild North Indian Spice Blend
1 packet
cauliflower
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
1 tsp
honey
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Finely chop garlic and onion (see ingredients). Cut tomato into wedges. • In a medium bowl, combine pork loin steaks, Mumbai spice blend, a pinch of salt and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded!). • Remove pan from heat, add the honey and turn pork to coat. Transfer to a plate, cover and rest for 5 minutes.
• While the pork is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil. Add onion and cook, until tender, 3-5 minutes. • Add remaining garlic and mild North Indian spice blend and cook, until fragrant, 1 minute. • Add cauliflower rice and the butter and cook until softened, 2-4 minutes. Season to taste.
• In a large bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste. • Thinly slice pork. • Divide spiced cauliflower rice between bowls. Top with Mumbai pork and tomato salad. • Drizzle over garlic yoghurt to serve. Enjoy!