Pork Curry and Low-Carb Keto Rice
653 kcal | Fat 50g | Protein 36.3g | Fiber 9.3g | Net Carbs .9g
A hearty, creamy curry is sure to comfort a person in even the coldest of winters. We used mild curry powder which delivers no heat – only rich flavors. We cooked the low-carb keto ‘rice’ in some turmeric which added some flavor and a lot of color. A truly delicious keto curry!
14oz shirataki rice (400g), rinsed well and drained
1 tsp ground turmeric
1 medium pork tenderloin fillet (10oz / 280g), trimmed
salt and pepper
2 tsp olive oil
2 cloves organic garlic, peeled and sliced
½ organic onion, peeled and finely sliced
1 TB mild curry powder
1 cup beef stock
½ cup heavy cream
2 tsp chopped coriander, to garnish
Rinse the shirataki ‘rice’ very well, as per the packet instructions to eliminate the smell. Transfer to a pan and boil for 5 minutes in water to which you have added the turmeric, then drain and set aside in a warm oven.
Cut the pork tenderloin into 1-inch cubes and season well with salt and pepper.
Heat one teaspoon olive oil in a large pan and cook the pork pieces until browned. Remove and set aside.
Heat the second teaspoon olive oil and cook the onions and garlic until softened. Add the curry powder and stir well to combine. Pour in the beef stock and reduce until more than two-thirds of it has cooked down. Return the pork pieces to the pan and cook for an additional minute, then add the cream, reducing the heat to medium and cook until the sauce has sufficiently thickened.
Serve the creamy pork curry with the warm ‘rice’ (either on the side of, on top of, or all mixed together), and garnish with freshly chopped coriander.
Label Values Per Serving (Serves 2)
Celery (may contain)
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