Moroccan-Spiced Pork & Carrot-Cauli Rice
with Garlic Yoghurt & Roasted Almonds- Almond
- Milk
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
It's easy to bump up the flavour of juicy pork strips when you have our ras el hanout spice blend handy; boasting a distinctive mix of sweet and earthy spices, it works wonders with a bit of butter and honey in the pan. Serve the pork over a fluffy veggie rice to keep the carbs in check, and bring it all together with a dollop of the yoghurt for creaminess and tang, plus a sprinkle of roasted almonds for some nuttiness and crunch. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
red onion
1
carrot
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
3 clove
garlic
1 packet
pork strips
1 sachet
ras el hanout
1 packet
cauliflower rice
1 bag
baby spinach leaves
1 sachet
chicken-style stock powder
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
½ tbs
honey
Utensils
Cooking Steps
• Thinly slice red onion. Grate carrot. Roughly chop roasted almonds. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and 1/2 the garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek-style yoghurt and stir to combine. Season with salt and pepper to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, tossing, until just tender, 3-4 minutes. Transfer to a medium bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook pork strips, in batches, until golden, 2-3 minutes. • Reduce heat to medium-high. Return all pork and onion to pan. Add ras el hanout, the butter and the honey and cook until fragrant, 1 minute. Transfer back to the medium bowl. Season, then cover to keep warm.
TIP: Cooking the pork in batches over high heat helps it stay tender!
• While the pork is resting, return frying pan to high heat with a drizzle of olive oil. Cook cauliflower rice and carrot until softened, 3-4 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Remove pan from heat. Add baby spinach leaves and chicken-style stock powder. Season. Toss to combine.
• Divide carrot-cauliflower rice between bowls. Top with Moroccan-spiced pork (plus any resting juices!). • Top with garlic yoghurt and chopped almonds to serve. Enjoy!
