I almost ordered broth, but wanted to continue my streak of eating home cooked meals. This is so easy to prepare and you can really use any veggies you have on hand. Today I took a poll on stories if this should be red, yellow or green curry and the red won (as per usual)….Now I’m going to take a nap. Something I never do so I really must not be feeling well. Serves 4.
INGREDIENTS:
- Olive oil
- 1 white onion, roughly chopped
- A knob of fresh ginger, grated
- 1 garlic clove, minced
- 1 (24oz) bag of cauliflower rice
- JF Spicy Salt, to taste
- Broccoli florets
- Zucchini, chopped
- Red pepper, chopped
- Carrots, chopped
- 1 can heavy coconut cream (I like Let’s Do Organic)
-
Vegetable stock (I like Kettle & Fire)
- Red curry paste, to taste (I like Thai Kitchen)
TOPPINGS:
- Cilantro, coarsely chopped
- Jalapeño, deseeded and sliced thin on the mandoline
- Green onion, sliced
PROCESS:
1. In a large dutch oven over a high heat begin to warm the olive oil, white onion, garlic, and ginger. As that caramelizes, add your cauliflower rice, allowing it to cook down as it warms. Season with JF Spicy Salt; don’t rush the cooking process here, you want a browned, slightly crisp exterior.2. Once the cauliflower is cooked to your preference, add all of your veg and the heavy coconut cream. Combine throughout. Pour in your vegetable stock to achieve our “stewy” consistency. Work in the red curry paste.
3. Bring this to a boil, then reduce to a simmer and cook until the veg is just slightly tender (depending on preference).
4. Serve warm topped generously with cilantro, jalapeño, green onion, and any other favorites. Enjoy!