Pork and Cauliflower Tomato Curry with Rice

Steps

1. Prep first: cube the pork tenderloin, cut the cauliflower into florets, chop the onion, mince the garlic, grate the ginger and chop the cilantro.
2. Start the rice: bring the rice, 420 g of the water and one-third of the salt to a boil in a saucepan, cover, reduce to low and cook 18 minutes, then rest off the heat, covered, until serving.
3. Heat half of the canola oil in a Dutch oven over medium-high heat. Season the pork with one-third of the salt and sear in one layer until browned on most sides, about 5 minutes; transfer to a plate.
4. Add the cauliflower to the pot and cook until browned in spots, about 5 minutes; transfer to the plate with the pork.
5. Lower the heat to medium and add the remaining half of the canola oil and the onion; cook until soft and golden, about 7 minutes.
6. Stir in the garlic and ginger for 1 minute, then the curry powder, cumin and turmeric for 30 seconds, then the tomato paste for 1 minute until darkened.
7. Add the diced tomatoes, the remaining 200 g of water and the remaining one-third of the salt; simmer, partly covered, 10 minutes until slightly thickened.
8. Return the cauliflower to the pot and simmer 8 minutes until nearly tender, then return the pork with its juices and simmer gently 4 to 5 minutes until the pork reaches 145°F (63°C); let it rest off the heat 3 minutes.
9. Stir the lemon juice into the curry. Spoon the curry over the rice, top each bowl with a dollop of the Greek yogurt and scatter with the cilantro.