coconut curry vegetable “rice” bowl.

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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)



  • 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!




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