2	10-ounce (300 g) unseasoned pork tenderloins

2	cups (456 g) plain now-fat yogurt

1	small onion, finely chopped

1/2	cup (32 g) chopped cilantro

1/4	cup (60 ml) fresh lemon juice

2	tablespoons (12 g) grated fresh ginger

2	large garlic cloves, minced

1	tablespoon (15 ml) paprika

2	teaspoons (10 ml) curry powder

1	teaspoon (5 ml) ground coriander

1	teaspoon (5 ml) ground cumin

1/2	teaspoon (2.5 ml) cayenne pepper

1 1/2

pounds (720 g) cauliflower florets

2	large red bell peppers, cut into 1-inch (2.5 cm) pieces

3	cups (588 g) hot cooked basmati rice

Cilantro Chutney (recipe follows)

1. Cut pork tenderloins into 1-inch (2.5 cm) cubes. Set aside.
2. In a food processor or blender, puree the yogurt, onion, cilantro, lemon juice, ginger, garlic, paprika, curry powder, coriander, cumin, and cayenne. Transfer 1/2 cup (120 ml) of the yogurt mixture to a medium bowl, cover, and chill. Pour remaining yogurt mixture over pork and toss to coat. Cover and chill for at least 1 hour.
3. Blanch cauliflower in a pot of boiling water until crisp-tender, about 2 minutes. Drain and refresh under running cold water. Add the cauliflower to the reserved 1/2 cup (120 ml) yogurt mixture. Cover and continue to chill until ready to cook.
4. Light a grill or preheat the broiler. Thread red bell peppers, pork, and cauliflower onto metal skewers. Grill until pork is cooked through, about 7 to 8 minutes per side, turning once.
5. Spoon 1/2 cup (98 g) of the hot rice onto each of 6 servings dishes. Top with pork skewers. Serve with Cilantro Chutney