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Curried pork with cauliflower rice, carrots, zucchini, red pepper, and green onions for Full GAPS

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
  

  • 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.
    Small pork cubes browning in a Le Creuset Artichaut skillet
  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.
    Curried pork in thick coconut almond gravy with a visible skillet trail
  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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