Are you a fan of curry? Are you interested in giving it a try and are looking for an easy, low carb, keto friendly recipe? Tender pork tenderloin, full of flavor and served over steamed cauliflower rice delivers what your curiosity and tastebuds have been craving! This is our favorite Pork Curry over Cauliflower Rice Rice.
Honestly, I didn’t eat a lot of curry, or Indian food, growing up simply because I grew up in a southern town that didn’t offer much of a variety of restaurant choices. Can you relate?
Curry – A Delicious Discovery
Later in life, and after living in a couple of different large cities, I discovered the fabulous world of curry and all of the spices that it entails. Cumin, turmeric, coriander = all such delightful flavors!
Use Pork or Chicken
I chose to use pork in this recipe, but of course chicken would work equally as well so the choice of meat you use, is completely up to you and your preference. For this recipe, pork tenderloin seems to be our personal favorite; followed by boneless, skinless chicken thighs. Chicken breast can sometimes get too dry if you overcook it even the least little bit and I always manage to do just that. Ugh!
Since we’ve been living the low-carb / keto lifestyle, I’ve made a bunch of cauliflower rice. A bunch of it! Cauliflower just seems to be the miracle vegetable when it comes to replacing some of the higher carb foods like regular rice and potatoes.
Frozen Cauliflower Rice
And, now I almost exclusively use the frozen, riced cauliflower. It’s super convenient and a time saver as well. My fingers are crossed that they never stop making that, lol. I’ve also discovered the frozen zucchini noodles. I have not tried them yet; have you?
If you’re looking for an easy, low carb, keto curry dish, give this Pork Curry a whirl. I served it with a side salad; and even a couple of extra cherry tomatoes and fresh, sliced red bell pepper on the side. If you try this recipe, let me know. I’d love to hear from you.
Tender pork tenderloin, full of flavor and served over steamed cauliflower rice delivers what your curiosity and tastebuds have been craving! This is our favorite Pork Curry over Cauliflower Rice Rice.
- 1 lb Pork tenderloin or boneless pork chops, cut into 1-inch squares
- 2 tbsp Bacon grease or olive oil
- 2 tbsp Curry powder
- 1 Bell pepper, sliced or diced
- 1 tsp Minced garlic
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 2 cups Bone broth (or water)
- 16 oz Bag of frozen riced cauliflower (or whole cauliflower that has been riced in your food processor)
Heat the bacon grease (or olive oil) in a large skillet over medium heat. Add the curry powder, minced garlic, salt and pepper. Mix well and gently simmer for about 1 minute. Add the sliced bell pepper and cook until bell pepper has softened, about 2 minutes. Add the cubed pork. Stir well to coat the pork with all ingredients.
Cook the pork mixture for about 5 minutes or until the pork is no longer pink. Add the broth and bring to a simmer. Gently simmer, uncovered, about 30 minutes. Stirring occasionally. Remove from heat. Cover to keep warm until ready to serve.
Cook the frozen riced cauliflower per the package directions. Or if you're using fresh cauliflower that has been riced, cook or steam until soft. Spoon the curried pork mixture on top of the cooked, riced cauliflower.
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