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This bowl is packed with vegetables and also packed with flavor! I don’t eat curry much, but every time I do I am reminded of how much I love it. It’s almost sweet, and savory at the same time. So I made a cauliflower rice bowl and topped it with delicious coconut curry vegetables. This dish is dairy free and gluten free – just make sure you use gluten free soy sauce! I used curry powder in this recipe, but I do recommend curry paste – it has more flavor and it will give you a deeper and more vibrant color. I ALMOST bought red curry paste.. so sad I didn’t. Curry powder gives it a curry flavor, but it is different – keep that in mind!
Recipe: (serves 4)
- 2 red bell peppers, sliced thin
- 2 cups snap peas, cut in half
- 2 cups kale, chopped
- 1 cup shredded carrots
- 1 clove garlic, minced
- 1 cup coconut milk (I used light)
- 1/3 cup water
- 2 Tablespoons curry powder – recommended: red curry paste
- 1 Tablespoon onion powder
- 1 Tablespoon fresh ginger
- 1 Tablespoon brown sugar
- 1 Tablespoon soy sauce OR liquid aminos
- juice from 2 limes
- olive oil
- salt & pepper
- 2 Tablespoons fresh cilantro, chopped
- 6 cups frozen cauliflower rice (2 bags – I got them from Whole Foods)
Instructions:
- In a large skillet on medium-high heat, add olive oil.
- Add red peppers, snap peas, shredded carrots, garlic, ginger, onion powder, and curry powder.
- Cook for about 8-10 minutes until peppers and peas start to get tender.
- Add water, coconut milk, sugar, lime juice and soy sauce and stir until combined.
- Let simmer until sauce gets thick – about 10 minutes – stirring frequently.
- Once sauce is thick, remove from heat and add kale.
- Stir until kale is just wilted.
- In another skillet, thaw and cook cauliflower rice until heated through.
- Add salt & pepper as needed.
- Serve – add cauliflower rice to a bowl, top with curry vegetables and garnish with more cilantro and lime.
- Enjoy!
