I decided to take a break from paper writing and assignment marking to pay some attention to my blog. I see it has been almost a week since my last post, and I am not sure where the days have gone. Although the piles of papers surrounding me and 7 Word files, 2 excel files, and countless PDFs open on my screen give me a little indication of where the days have gone. In an attempt to keep some sanity I have been cooking, and doing a lot of it! I’ve made 3 loaves of bread in the past two days (even though I am a self-confessed non-baker) including a cheese and bacon bread, banana chocolate chip bread, and a loaf of white to balance out the decadence of the other two. Let’s just say I have a very happy husband on my hands! This could probably be classified as guilty bread baking or over compensating for the ridiculous hours I’ve been working. Who say you can’t
Aside from my baking I’ve in the kitchen each night cooking up something delicious and meat filled. Some days I think the last thing I want to do is cook, but for the most part I enjoy it and look forward to spending that hour or so focusing on something else beside how far behind I am on all forms of work. My latest joy is in creating my own recipes, as I’ve shared before with the veal. The sense of accomplishment is brilliant! I’m all about positive reinforcement 🙂 Last week I had pork left over from the roast and thought I’d mix up and use the leftover meat for a curry. I was thinking a creamy, tomato based curry would be yummy with the pork. I also had some cauliflower that needed to be used, so I started my recipe search but with not much luck. The closest I came across was this Pork Curry on food.com. I decided to use inspiration from this recipe and go from there on my own.
Here is my take on an Indian Pork & Cauliflower Curry…
- ½ small red onion
- ½ small white onion
- 3 cloves garlic, minced
- 400 ml can diced tomatoes
- 1 can coconut milk
- 2 tbsp mild yellow curry
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 2 cups shredded cooked pork
- ½ head of cauliflower, chopped
- olive oil
- salt and pepper
- Chop ½ small red onion and ½ white onion in a food processor.
- In a skillet saute onions plus 3 gloves of garlic in oil till soft.
- Add diced tomatoes to cooked onions. For a smoother sauce use a hand blender to puree tomatoes and onions.
- Mix in 1 small can of coconut milk. Then stir in 2 tbsp of mild yellow curry, 1 tsp of cumin, 1 tsp turmeric, 1 tsp ground coriander.
- Add in chopped cooked pork, and allow to simmer covered for 30 mins.
- In the meantime you can prepare the cauliflower. Chop and toss in oil, garlic, and pepper. Roast in over for 20 mins at 400F.
- Add roasted cauliflower to curry, toss and allow to sit for 5 minutes for flavours to blend.
- Served the pork and cauliflower curry with basmati rice. Stir parsley and 1 tsp of butter once rice is prepared.
It was a wonderful use of left over pork! Very tasty easy weeknight meal. And would be inexpensive even if buying a piece of pork for this. This is one recipe I will definitely make again!
This was a lovely break from work to share my curry recipe with you, but I must retreat…
Happy Hump Day Everyone 🙂