Green Curry With Cauliflower Rice

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

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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