Green Curry With Cauliflower Rice
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Recipe: #30701
October 18, 2018
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (576.7 g)
- Calories 421.1
- Total Fat - 20.8 g
- Saturated Fat - 6 g
- Cholesterol - 2.4 mg
- Sodium - 665.5 mg
- Total Carbohydrate - 57.4 g
- Dietary Fiber - 12.6 g
- Sugars - 20.8 g
- Protein - 15.2 g
- Calcium - 180.7 mg
- Iron - 6 mg
- Vitamin C - 141.8 mg
- Thiamin - 0.4 mg
Step 1
Place the ginger, garlic, chilli, lime leaves, lemongrass, ground spices, spring onion, coconut oil and tamari in a food processor and glend for a few minutes until smooth.
Step 2
Transfer to mixture to a large saucepan and add the coconut cream, pumpkin, beans, broccoli, curry leaves and bamboo shoots and bring to the boil, then reduce h=the heat to low and simmer for 10 minutes or until the pumpkin is tender.
Step 3
Meanwhile, place the cauliflower in a food processor and pulse to a rice like consistency.
Step 4
Heat a wok or large frying pan over medium heat and ad the cauliflower rice and cook for 4 to 5 minutes or until lightly browned.
Step 5
Just before serving, stir the lime juice and a little extra tamari into the curry.
Step 6
Serve the curry on top of the cauliflower rice, garnished with chopped cashews and coriander, with lime wedges on the side, if using.
Tips & Variations
No special items needed.
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