Pork Keema Matar
over Cauliflower 'Rice'
Cooking time
15 minutes
Servings
2/4
Calories
500 /serving
When a paleo recipe is as easy to make as it is to eat, we call it a midweek miracle. A staple from Mughal India, keema matar infuses minced meat with generous spices, plus popping green peas and fresh mint for extra fun.
We will send you:
- 340g Canadian-raised lean ground pork (high-protein serving)
- 14g Mint
- 15ml Ginger paste
- 140g Cherry tomatoes
- 1 Lime
- 300g Cauliflower ‘rice’ (chopped cauliflower)
- 150g Green peas
- 30ml Vegetable demi-glace
- 12g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
You will need:
Large pan
Medium pan
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
8 g
Sodium
530 mg
Total Carb
27 g
Sugars
10 g
Protein
41 g
Fibre
9 g
Preparation
Sauté the cauliflower rice
- In a medium pan, heat a drizzle of oil on medium.
- Add the cauliflower rice and sauté, 8 to 10 min., until softened; season with S&P.
Start the keema
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the ginger and sauté, 30 sec., until fragrant.
- Add the pork*; season with ⅔ of the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Mise en place
- Meanwhile, halve the tomatoes.
- Halve the lime; juice ½ and cut the remaining ½ into 2 wedges.
- Pick the mint leaves off the stems; roughly chop the leaves.
Finish the keema
- To the pan of pork, add the demi-glace, tomatoes and ⅓ cup water (double for 4 portions).
- Cook, scraping up any browned bits, crushing the tomatoes, 2 to 3 min., until slightly reduced.
- Add the peas and cook, stirring often, 2 to 3 min., until bright green.
- Off the heat, add the remaining spices and the lime juice; stir well.
Plate your dish
- Divide the cauliflower rice between your plates.
- Top with the keema.
- Garnish with the mint and lime wedges. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
