Moroccan-Spiced Pork & Carrot-Cauli Rice
with Garlic Yoghurt & Roasted Almonds
It's easy to bump up the flavour of juicy pork strips when you have our ras el hanout spice blend handy; boasting a distinctive mix of sweet and earthy spices, it works wonders with a bit of butter and honey in the pan. Serve the pork over a fluffy veggie rice to keep the carbs in check, and bring it all together with a dollop of the yoghurt for creaminess and tang, plus a sprinkle of roasted almonds for some nuttiness and crunch.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
red onion
1
carrot
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
3 clove
garlic
1 packet
pork strips
1 sachet
ras el hanout
1 packet
cauliflower rice
1 bag
baby spinach leaves
1 sachet
chicken-style stock powder
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
½ tbs
honey
Nutritional Values
Utensils
Instructions
• Thinly slice red onion. Grate carrot. Roughly chop roasted almonds. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and 1/2 the garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greek-style yoghurt and stir to combine. Season with salt and pepper to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, tossing, until just tender, 3-4 minutes. Transfer to a medium bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook pork strips, in batches, until golden, 2-3 minutes. • Reduce heat to medium-high. Return all pork and onion to pan. Add ras el hanout, the butter and the honey and cook until fragrant, 1 minute. Transfer back to the medium bowl. Season, then cover to keep warm.
TIP: Cooking the pork in batches over high heat helps it stay tender!
• While the pork is resting, return frying pan to high heat with a drizzle of olive oil. Cook cauliflower rice and carrot until softened, 3-4 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Remove pan from heat. Add baby spinach leaves and chicken-style stock powder. Season. Toss to combine.
• Divide carrot-cauliflower rice between bowls. Top with Moroccan-spiced pork (plus any resting juices!). • Top with garlic yoghurt and chopped almonds to serve. Enjoy!