Vegetarian Thai Green Curry With Cauliflower Rice Recipe

5 from 1 vote

Vegetarian Thai Green Curry With Cauliflower Rice Recipe

Life without curry, is no life at all. This Paleo Vegetarian Thai Curry will tempt your taste buds with soulful bites of ginger, lime coconut and coriander.

Course Side Dish

Cuisine Thai

Keyword cauliflower rice, green curry, rice, thai

Prep Time 25

Cook Time 30

Total Time 55

Servings people

Calories 330kcal

Cost 10

Ingredients

2 cups cauliflower riced
2 cups baby spinach roughly chopped
½ bunch asparagus trimmed and chopped
4 carrots peeled and thinly sliced
1 red onion diced
1 garlic clove minced
1 tbsp. fresh ginger minced
1 cup full-fat coconut milk
½ cup vegetable stock
2 tbsp. coconut aminos
1 tbsp. coconut oil
Fresh cilantro to garnish
Sea salt and freshly ground black pepper
3 green chilies de-seeded and chopped
2 green onions chopped
1- inch fresh ginger peeled and grated
2 garlic cloves chopped
1 bunch of fresh cilantro
1 lemongrass stalk chopped
Zest and juice of 1 lime
4 lime leaves chopped
1 tsp. ground coriander
1 tsp. ground cumin
¼ cup olive oil
Sea salt and freshly ground black pepper

Instructions

Place all of the ingredients for the green curry in a food processor and pulse until you get a smooth paste.
3 green chilies, 2 green onions, 1- inch fresh ginger, 2 garlic cloves, 1 bunch of fresh cilantro, 1 lemongrass stalk, Zest and juice of 1 lime, 4 lime leaves, 1 tsp. ground coriander, 1 tsp. ground cumin, ¼ cup olive oil, Sea salt and freshly ground black pepper
Melt coconut oil in a skillet over medium-high heat.
1 tbsp. coconut oil
Add the onion, garlic, and ginger and cook until fragrant 1 to 2 minutes.
1 red onion, 1 garlic clove, 1 tbsp. fresh ginger
Add the cauliflower, carrots, and asparagus, and cook, stirring for 4 to 5 minutes.
2 cups cauliflower, 4 carrots, ½ bunch asparagus
Mix in ¼ cup of the green curry paste and stir everything together until well-mixed.
Next, pour in the coconut milk, vegetable stock, and coconut aminos.
1 cup full-fat coconut milk, 2 tbsp. coconut aminos, ½ cup vegetable stock
Bring to a light simmer and cook for 8 to 12 minutes or until vegetables are nice and tender.
Add the spinach and cook, stirring for 1 to 2 minutes or until the spinach is wilted.
2 cups baby spinach
Adjust seasoning and serve topped with fresh cilantro.
Fresh cilantro, Sea salt and freshly ground black pepper

Nutrition