Do you love a really good Malaysian or Thai curry as much as I do? It’s THE best thing to have when you dine out at one of these places, but they’re often really fatty, non-vegan and you end up eating your entire week worth of carbs from all the rice that’s there to ,so deliciously, suck up all the creamy coconut sauce.
You know I have a plan-B for you – and you’ll love these authentic flavours just as much. I promise!
Have you tried cauliflower ‘rice’ before? If not, now’s the time. It has texture like rice, and you can flavour them with anything you like. They’re much healthier than rice and keeps the calorie intake down as well if you’re focusing on this.
Ingredients:
- 1/2 cup cauliflower florets
- 5 leaves of basil
- 1/4 handful parsley
- 1/2 cup broccoli florets
- 2 asparagus spears
- 1/4 red capsicum
- 2 button mushrooms
- 1/2 medium zucchini
- 1/4 can (or less) organic coconut milk
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- 1/4 tsp chilli flakes
Directions:
- In a pan heat a small amount of coconut oil, and stirfry cut broccoli, asparagus, capsicum, mushrooms and zucchini. Put a lid on it and heat for 3-4 mins.
- In a food processor, place the cauliflower florets and process for 10 seconds – you really don’t need it any longer. It needs to be fine tiny rice-size pieces.
- Combine your cauliflower rice with chopped basil and parsley, salt & pepper and set aside.
- In your pan with veggies, combine the coconut milk, turmeric, curry powder and chilli flakes and taste with salt/pepper.
- In a bowl combine your cauliflower rice and curry just as you normally would.
ENJOY! 
