Moroccan-Spiced Pork & Carrot-Cauli Rice

Name: Moroccan-Spiced Pork & Carrot-Cauli Rice with Garlic Yoghurt & Roasted Almonds
Total time: 25 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 red onion; 1 carrot; 1 packet roasted almonds; 3 clove garlic; 1 packet pork strips; 1 sachet ras el hanout; 20 g butter; ½ tbs honey; 1 packet cauliflower rice; 1 bag baby spinach leaves; 1 sachet chicken-style stock powder; 1 packet Greek-style yoghurt

with Garlic Yoghurt & Roasted Almonds

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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.

Tags:

Calorie Smart

•Under 30g carbs

Allergens:

Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

red onion

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

olive oil

20 g

butter

(Contains: Milk;)

½ tbs

honey

Nutritional Values

Energy (kJ)2313 kJ

Fat30.8 g

of which saturates10.4 g

Carbohydrate25.9 g

of which sugars22.2 g

Dietary Fibre13.1 g

Protein41.4 g

Sodium1199 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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!