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Green Coconut Curry & Cauliflower Rice

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4 from 1 review

  • Author: Flora & Vino
  • Total Time: 45 mins
  • Yield: 3-4 servings
  • Diet: Vegan

Description

Plant-based green curry with spring vegetables and cauliflower rice. Perfect for weeknight dinner and stores well as leftovers for lunch!

Ingredients

  • 1 small head of cauliflower, pulsed in a blender into “rice”
  • 1 TBSP avocado oil
  • 1/2 cup veggie broth
  • 1/2 small white onion, diced
  • 1/8 tsp ginger powder
  • 1/4 tsp garlic powder
  • 1/4 tsp Himalayan sea salt
  • handful sugar snap peas, trimmed and roughly chopped
  • 3 carrots, peeled and sliced
  • 1 small head of broccoli, broken into florets
  • 10 spears of asparagus, trimmed and chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cooked green peas
  • 1 1/2 TBSP green curry paste
  • 1 14-oz. can coconut milk lite
  • ½ cup filtered water
  • 1/2 TBSP unrefined coconut sugar (optional)
  • 2 tsp Tamari lite (or sub low sodium soy sauce)

For Serving

  • sliced radish
  • fresh cilantro
  • sesame seeds
  • lime juice
  • red pepper flakes

Instructions

  1. To make the cauliflower rice, heat a pan over medium and add a drizzle of avocado oil. Add the cauliflower rice to the pan along with the garlic powder and Himalayan sea salt. Heat the pan for 3-5 mins, stirring frequently, then reduce heat, cover, and cook for 5-7 more mins, stirring occasionally, until cauliflower is soft and slightly browned. Remove the pan from the heat and set aside.
  2. Warm a large pot over medium heat with a drizzle of avocado oil. Add the onion and garlic with a sprinkle of salt for about 5 minutes, stirring often. Next add the green curry paste, ginger, and Tamari lite and cook for 2-3 minutes.
  3. Add in the sugar snap peas, asparagus, broccoli, and carrots and cook for 3 more minutes, stirring occasionally.
  4. Pour the coconut milk into the pan, along with the water and optional coconut sugar, and stir to combine and coat. Bring the mixture to a low boil over medium heat.
  5. Add in cherry tomatoes and reduce the heat to medium low and let the mixture simmer 8-10 minutes, or until the veggies are tender and cooked throughout.
  6. To serve, divide the cauliflower rice between bowls and top with the green curry. Garnish the bowls with fresh cilantro, red pepper flakes, sesame seeds, sliced radish, red pepper flakes, and fresh squeezed lime.

Notes

Recipe adapted from The Glowing Fridge

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Soup, Stew
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free

Find it online: https://www.floraandvino.com/green-coconut-curry-cauliflower-rice/