Japanese pork curry with broccoli and cauliflower “rice”
Paleo, Gluten Free, Dairy Free, Soy Free
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.
- 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”
Sear the pork
- Pat the pork dry with a paper towel; season generously with salt and pepper.
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
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”
While the cauliflower “rice” cooks, prepare the scallions.
Nutrition per serving: Calories: 680, Protein: 35 g, Total Fat: 42 g, Monounsaturated Fat: 27 g, Polyunsaturated Fat: 4 g, Saturated Fat: 8 g, Cholesterol: 90 mg, Carbohydrates: 46 g, Fiber: 12 g, Added Sugar: 0 g, Sodium: 470 mg