DDD Ep. #21 – Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.

Reposting this now here because there is a video to accompany it. Please consider following me on my channel there.

I have posted several variations of cauliflower rice over the years – most of which can be found HERE. This one is likely the richest of the lot due to the added lite coconut milk. Still – if you consider that it isn’t really rice but, rather just grated cauliflower, that added decadence of the coconut milk & curry paste are not that bad.

Cauliflower rice is easiest if you have a food processor with a grating blade. If not – you can grate the cauliflower with a box grater or other grater – but raw cauliflower tends to pop all over the place & can get rather messy.

I’m not sure if some of my earlier cauliflower rice recipes had the added step of steaming the cauliflower & squeezing out the water – but – that is a step not necessary for cauliflower rice. I think that step only matters if you are going to make cauliflower pizza dough or cauliflower tortillas – as seen below.

This dish is quick & easy & very tasty. And good for you!

Vegan Spicy Thai Red Curry & Coconut Cauliflower Rice

Serves 4 or more as a side

INGREDIENTS

1 large head cauliflower – grated in with a food processor or a manual grater

Coconut or other cooking oil

1 red bell pepper – diced

1 onion diced

1-3 jalapenos – minced (use more or less according to your taste for heat)

1-6 cloves of garlic – chopped (use more or less according to your taste for garlic)

1 cup lite coconut milk

1 TBS red curry paste

1 TBS Bragg’s liquid amino acids (or soy sauce or tamari)

1 tsp agave nectar (or sugar)

1/4 cup chopped cilantro

Garnish – cilantro, lime wedges

DIRECTIONS

In a very large saute pan, heat about 1 TBS oil & add the cauliflower. Saute on high for 5-7 minutes or until it just begins to brown. Transfer to a bowl & set aside.

In the same pan, add about another TBS of oil & saute the red bell pepper, onion & jalapeno until they get soft – maybe 5 minutes. Add the garlic & stir for a minute & then add the curry paste & coconut milk & amino acid (or soy sauce) & agave. Incorporate & then add the cauliflower rice. Stir in some cilantro & combine. Garnish with additional cilantro & lime wedges & serve.