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Pork Curry over Cauliflower Rice | Low Carb | Keto | Gluten Free

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.
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Course: Main Course
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4


  • 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 20 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.