Name: Pork Coconut Curry with Peaches, Spinach, Cilantro & Cauliflower Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 1 ½ medium heads cauliflower; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 3 (2 ½ cm) pieces ginger root; 6 peaches; 6 pork chops, boneless; black pepper; coriander, ground; curry powder; garlic powder; neutral vegetable oil; salt

Pork Coconut Curry with Peaches, Spinach, Cilantro & Cauliflower RicePork Coconut Curry with Peaches, Spinach, Cilantro & Cauliflower Rice — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

1 ½ medium heads cauliflower

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

3 (2 ½ cm) pieces ginger root

6 peaches

6 pork chops, boneless

black pepper

coriander, ground

curry powder

garlic powder

neutral vegetable oil

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Cut cauliflower head into quarters; using a box grater, hold the stem end of the cauliflower and coarsely grate. (Alternatively, transfer cauliflower to the bowl of a food processor; pulse until rice-like in consistency.) Place in a large bowl.

Add oil and salt to the bowl with the cauliflower rice, then stir to combine. Divide between two large baking sheet pans and spread out in an even layer. (Reserve bowl for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring cauliflower halfway through, until rice is tender and golden, 18-20 minutes. Remove from oven.

Meanwhile, quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Medium dice and place in the reserved bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl with the peaches. (Reserve remaining cilantro for serving.)

Preheat a large pot over medium-high heat.

While the pot heats up, pat the pork dry with paper towels and cut into 1-inch cubes. Season with salt and pepper.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add pork and stir-fry until golden and almost cooked through, 4-5 minutes. Transfer to a plate. (Reserve pot with drippings for later use.)

Meanwhile, peel and mince ginger. Add to the bowl with the peaches and cilantro.

Return pot (with drippings) to medium-high heat, add more oil, and swirl to coat the bottom. Add peaches, cilantro, ginger, and spices. Cook, stirring occasionally, until softened, 3-4 minutes.

Return pork to the pot, along with coconut milk, and stir to combine. Continue to cook, stirring occasionally, until pork is cooked through and curry thickens slightly, 3-4 minutes more.

Add spinach to the pot in handfuls, waiting for it to wilt slightly before adding the next handful. Remove from heat.

To serve, divide cauliflower rice and curry between plates or bowls. Top with reserved cilantro and enjoy!

Open this recipe in Flambette