Print Recipe Print Recipe

Pork & Cauliflower Curry


  • 500 g frozen cauliflower florets
  • 65 ml flour
  • 80 ml cornstarch
  • 5 ml salt
  • 5 ml cumin seeds
  • 10 ml turmeric
  • 10 ml mustard powder
  • 5 ml white pepper
  • 600 g pork fillet, cut in 2 cm cubes
  • oil and butter for browning
  • 15 ml black mustard seeds
  • 1 large onion, coarsely chopped
  • 15 ml mild curry powder
  • 5 ml fresh gingerroot, grated
  • 10 ml chopped garlic
  • 6 – 8 curry leaves
  • 500 ml prepared chicken stock
  • 15 ml cornstarch
  • 250 ml coconut milk
  • 65 ml parsley or coriander leaves, chopped


Blanch the cauliflower in boiling water for 2 minutes, drain and drop into ice cold water. Drain again and set aside.

Combine the flour, cornstarch, salt, cumin seeds, turmeric, mustard powder and pepper. Place in a plastic bag and add the meat. Shake to coat the meat well. Remove the meat and lightly shake off excess flour.

Heat some oil and butter together in a pan and lightly brown the meat in batches. Remove from pan and set aside. Add a little more oil to the pan and add the mustard seeds. Fry briefly until they pop. Add the onion and curry powder. Sauté until the onion is translucent. Add the gingerroot, garlic, curry leaves and chicken stock. Bring to a boil and add the meat to the saucepan. Cover, reduce heat and cook on medium until meat is tender and the liquids have reduced by half.

Whisk the cornstarch with the coconut milk and add to the meat. Bring to a boil, stirring gently until reduced and thick. Add the cauliflower and cook briefly to warm through. Stir in the parsley or coriander leaves and serve.

Serves 6