In order to bring you the best organic produce, some ingredients may differ from those depicted.

Japanese pork curry with broccoli and cauliflower “rice”

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Protein Plus

2 Servings, 680 Calories/Serving

30–40 Minutes

We likely have British naval officers to thank for introducing Indian curry spice blends to Japan back in the 1800s. Now a Japanese home cooking staple, the dish comes in many forms, generally centered around comfort-food ingredients like pork, carrots, and broccoli. Many cooks thicken the sauce with a roux; here we use arrowroot powder instead of flour, making it gluten-free. Cauliflower “rice” keeps it paleo-friendly.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

10 ounces boneless pork strips
1 white onion
6 ounces carrots
6 ounces broccoli
Fresh ginger
Peeled fresh garlic
1 teaspoon arrowroot powder
3 scallions
2 teaspoons curry powder
¾ cup diced tomatoes
¾ pound cauliflower “rice”

Nutrition per serving

Calories 680, Total Fat 42g (54% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 470mg (20% DV), Total Carb. 46g (17% DV), Fiber 12g (43% DV), Protein 35g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Sear the pork

Pat the pork dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook, stirring occasionally, until browned but not yet cooked through, 2 to 3 minutes. Transfer the pork to a plate. Do not wipe out the pan.
While the pork cooks, prepare the remaining ingredients.

Prep the remaining curry ingredients

Peel and coarsely chop the white onion.
Scrub or peel the carrots and trim off the ends; cut the carrots in half lengthwise, then crosswise into ¼-inch-thick half-moons.
Trim the broccoli and cut into 1-inch florets.
Grate or peel and finely chop the ginger.
Finely chop, press, or grate enough garlic to measure 2 teaspoons. Divide the garlic into 2 equal portions, one for the curry and one for the cauliflower “rice.”
In a small bowl, combine the arrowroot powder and 1½ cups water to form a loose slurry.
Trim the root ends from the scallions; thinly slice the scallions on the diagonal, and set aside for garnish.

Cook the curry

In a medium sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and carrots, season with salt and pepper, and cook until slightly browned, 3 to 5 minutes.
Stir in the broccoli, ginger, curry powder, and half the garlic; season with salt and pepper and cook until fragrant, about 1 minute. Add the arrowroot slurry and the tomatoes, season with salt and pepper, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce thickens and the broccoli is tender, 5 to 7 minutes. Add the pork and cook, stirring occasionally, until coated and warmed through, 2 to 3 minutes.
While the curry cooks, make the “rice.”

Cook the cauliflower “rice”

In the same pan used for the pork, if dry, add 1 to 2 tablespoons oil and warm over medium-high heat until hot but not smoking. Add the cauliflower “rice” and the remaining garlic. Season with salt and pepper and cook, stirring occasionally, until the cauliflower is lightly browned and just softened, 5 to 6 minutes.
While the cauliflower “rice” cooks, prepare the scallions.

Serve

Transfer the cauliflower “rice” to individual bowls and top with the pork curry. Garnish with the scallions and serve.

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