Curried Pork With Cauliflower Rice and Vegetables for Full GAPS

Curried pork with cauliflower rice and vegetables is a layered Full GAPS dinner: tender cauliflower rice, softly steamed carrots and zucchini, and browned pork in a thick coconut-almond curry gravy. Each part is cooked separately, then stacked on the plate so the sauce stays rich and the vegetables keep their own color and shape.

In a family kitchen feeding eight, this is useful as a repeatable formula because every part has a clear stopping cue. The cauliflower is tender but still granular, the vegetables bend without collapsing, and the pork gravy leaves a trail across the skillet before it slowly fills back in.

Where This Curried Pork Fits on GAPS

This recipe is for Full GAPS after properly prepared almonds, homemade coconut milk, and the exact curry blend are tolerated. It is not an Introduction Diet recipe.

Use homemade almond butter ground from properly soaked, sprouted or fermented and fully dried almonds. Use one cup Hot-Water Homemade Coconut Milk. Choose curry powder made only from pure spices, without flour, starch, sugar, seed oil, anti-caking agents, or added flavoring.

The source offers butter or bacon grease. Use butter, ghee, or bacon fat rendered from qualifying additive-free uncured bacon. Do not use ordinary commercial bacon grease when the bacon contains sugar, curing agents, smoke flavoring, or other additives.

Keep the Three Layers Distinct

The plated recipe has three complete parts. The cauliflower rice forms the base. The carrot, zucchini, green onion, and red pepper make the vegetable layer. The curried pork gravy goes on top.

Keeping those layers separate while cooking prevents crowding. The cauliflower does not turn to mash under the vegetables, the vegetables do not water down the pork gravy, and the pork gets direct contact with the skillet before the sauce ingredients are added.

Prepare the Vegetables Before Cooking

Rice one head cauliflower into small irregular pieces. The pieces should resemble coarse grains but remain recognizably cauliflower. Slice two small zucchini and two large carrots into one-quarter-inch rounds. Cut six green onions into one-inch pieces and slice one red bell pepper into thin long strips.

Keep the cuts consistent. Thin pieces finish before thick ones, while a mix of very thin and very thick rounds leaves some vegetables collapsing as others stay firm.

Steam the Cauliflower Rice With One Inch of Liquid

Put the riced cauliflower into a saucepan or stockpot with one inch filtered water or homemade meat stock in the bottom. Cover and bring it to a boil over medium heat.

You will know it reaches the boil when steam pushes steadily from beneath the lid. Remove the covered pan from the heat at that point and let it stand for about five minutes.

Drain the cauliflower in a securely supported fine-mesh stainless-steel strainer. It should be tender and steamy, with distinct small pieces rather than a watery mash. If you used meat stock, save the drained liquid for the vegetables.

Steam the Vegetables Until Tender

Put the zucchini, carrots, green onions, and red pepper into the same pan. Add one inch of the reserved meat stock or filtered water. Cover, bring to a boil, then lower the heat and boil gently for twenty minutes.

The carrots should accept the point of a fork, the zucchini rounds should bend without falling apart, the red pepper should look glossy, and the green onions should soften while keeping visible pieces. Drain any excess liquid before plating.

Brown the Pork in the Artichaut Skillet

Cut one pound pork into small, similarly sized cubes. Melt four tablespoons butter, ghee, or qualifying bacon fat in a Le Creuset Signature 10.25-inch skillet over medium heat.

Arrange the pork in one layer. Let the first side stay in contact with the cream-enamel surface for about ten minutes, until it develops deep golden-brown patches and releases more easily. Turn the cubes and cook the second side about ten minutes more.

The pork should look browned rather than pale or gray, with clear caramelized faces. Before adding the sauce ingredients, check that the centers are cooked through and the cubes no longer look translucent.

Turn the Coconut Milk and Almond Butter Into Gravy

Add one cup homemade coconut milk, two tablespoons pure curry powder, one-half teaspoon sea salt, and two tablespoons homemade almond butter directly to the browned pork.

Stir thoroughly, reaching the bottom and corners of the skillet. At first the coconut milk may look loose and streaky around the almond butter. Keep mixing until the almond butter disappears into the sauce and the color becomes even.

Simmer for two to three minutes. The sauce is ready when it becomes thick like gravy, coats every pork cube, and a spatula drawn across the skillet leaves a clear trail that closes slowly rather than immediately flooding flat.

Build the Plate in the Source Order

Spoon the cauliflower rice onto each plate first. Add the steamed vegetables over the cauliflower, then finish with the curried pork and its thick gravy.

This order lets the gravy reach the vegetables and cauliflower without mixing every component into one skillet. Each forkful can include pork, a little sauce, and the vegetable texture beneath it.

What the Finished Meal Should Look and Taste Like

The gravy should be golden-brown, creamy, and thick enough to cling. Almond butter adds body and a gentle roasted-nut flavor without turning the sauce into nut-butter paste. Coconut milk softens the curry and carries it around the pork.

The cauliflower rice should stay moist and granular. Carrot rounds add sweetness, zucchini stays tender, red pepper brings color, and the green onions give small savory bites. The pork should have browned edges under the sauce.

Storage and Reheating

The original recipe does not give a tested storage window. Cool the cauliflower rice, vegetables, and curried pork promptly in separate shallow glass containers, and make what your family can use without relying on an invented timeline.

Reheat the pork gravy gently in a covered skillet over low heat. Add a spoonful of homemade meat stock only if the sauce becomes too tight. Warm the vegetables and cauliflower separately so the base does not absorb all of the gravy in storage.

Frequently Asked Questions

Can I Use Filtered Water Instead of Meat Stock?

Yes. The source supports either filtered water or broth for steaming. Homemade meat stock adds flavor and can be reused from the cauliflower pan for the vegetables. The linked GAPS Chicken Meat Stock is one compatible option.

Which Almond Butter Should I Use?

Use plain homemade almond butter from properly prepared almonds. The separate Fermented Almond Butter can be used only when its whey and fermented flavor suit your needs; do not substitute the honey-sweetened almond butter in this savory gravy.

Can I Use Commercial Coconut Milk?

Use one cup homemade coconut milk. It gives the sauce its creaminess without commercial gums, starches, sweeteners, or preservatives.

Why Is the Cauliflower Drained?

Draining removes the steaming liquid so the cauliflower rice stays granular. Wet cauliflower under the vegetables would dilute the curry gravy when the plate is assembled.

Can I Mix Everything Together?

Keep this version layered. The source cooks and plates the cauliflower, vegetables, and pork separately. Mixing them into one pan changes the texture and turns it into a different skillet formula.

What Other Curry Can I Make?

For cooked pineapple with chicken, use Curried Chicken With Pineapple and Cauliflower Rice. The Thai-Inspired Chicken Curry With Coconut Milk is another separate formula. Keep their ingredient lists and cards distinct.

Recommended Equipment

• Le Creuset Signature 10.25-inch skillet in Artichaut
• Le Creuset stainless-steel saucepan or stockpot with lid
• Food processor for ricing the cauliflower
• Fine-mesh stainless-steel strainer
• Stainless-steel spatula
• Glass storage containers
• Measuring cups and spoons

Curried Pork With Cauliflower Rice Recipe

Curried Pork With Cauliflower Rice and Vegetables for Full GAPS

Browned pork in thick coconut-almond curry gravy layered over tender steamed vegetables and meat-stock cauliflower rice.

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Servings: 3 servings

Course: Dinner

Cuisine: Eastern Indian-Inspired, GAPS

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 head cauliflower riced
• 1 red bell pepper sliced into thin long strips
• 2 small zucchini sliced into 1/4-inch rounds
• 2 large carrots sliced into 1/4-inch rounds
• 6 green onions cut into 1-inch pieces
• 4 tablespoons butter, ghee, or qualifying bacon fat
• 1 pound pork cut into small cubes
• 1 cup homemade coconut milk
• 2 tablespoons pure curry powder additive-free
• 1/2 teaspoon sea salt
• 2 tablespoons homemade plain almond butter made from properly prepared almonds
• as needed filtered water or homemade meat stock enough to make a 1-inch depth in the steaming pan

Equipment

• 1 Le Creuset Signature 10.25-inch skillet in Artichaut
• 1 Le Creuset stainless-steel saucepan or stockpot with lid
• 1 Food processor for ricing the cauliflower
• 1 Fine-mesh stainless-steel strainer
• 1 Stainless-steel spatula
• 2 Glass or stainless-steel bowls
• 1 Measuring cups and spoons

Method

 

1. Rice the cauliflower in a food processor until the pieces are small and irregular like coarse rice. Put it in the covered saucepan with 1 inch filtered water or homemade meat stock in the bottom.
2. Bring to a boil over medium heat. When steam pushes steadily from beneath the lid, remove the covered pan from the heat. Rest 5 minutes, then drain the cauliflower in a supported fine-mesh strainer. Reserve stock if using.
3. Slice the zucchini and carrots into 1/4-inch rounds, cut the green onions into 1-inch pieces, and slice the red pepper into thin long strips.
4. Put the vegetables in the cauliflower pan with 1 inch reserved meat stock or filtered water. Cover, bring to a boil, reduce the heat, and boil gently for 20 minutes, until tender but still holding their shapes.
5. Melt the fat in the Artichaut skillet over medium heat. Add the pork in one layer and brown the first side about 10 minutes. Turn and cook the second side about 10 minutes more, until cooked through and deeply browned.
   
6. Add the homemade coconut milk, curry powder, sea salt, and almond butter to the pork. Stir thoroughly until the almond butter disappears into the sauce and the color is even.
7. Simmer for 2 to 3 minutes, until the sauce becomes thick like gravy, coats the pork, and a spatula-width trail across the skillet closes slowly.
   
8. Divide the cauliflower rice among plates, add the steamed vegetables, and spoon the curried pork gravy over the top.

Notes

Full GAPS: Make this after properly prepared almonds, homemade coconut milk, and the pure curry blend are tolerated. This is not an Introduction Diet recipe.

Almond butter: Use plain homemade almond butter from properly soaked, sprouted or fermented and fully dried almonds.

Fat: Bacon fat is only a qualifying branch when rendered from additive-free uncured bacon.

Scaling: The 2x card doubles every measured ingredient. Steam and brown in batches if doubled quantities crowd the cookware.

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Keep Full GAPS Skillet Dinners Organized

The planned Dinner Cookbook will gather family-size curries, skillet meals, sauces, and compatible vegetable sides with the physical cues that make each one easier to repeat. Find current resources and upcoming releases in the WFLI shop.