Coconut Curry with Cauliflower Rice (Paleo, Vegan options)

Coconut Curry with Cauliflower Rice

 

 

Weeknights are busy for my family.  Trying to fit in time to cook something quick, easy, and healthy can be a challenge.  This recipe has become a weekly staple in my home since developing it.  Not only is it easy, delicious, and healthy but it is also cheap to make!

This vegetable dense meal is dairy/grain free, Paleo, and has options to make it Whole30 approved!  And if meat is not your thing, I have also included options in the recipe to make it vegan.

If grains are not an issue for you, feel free to serve it over brown rice or aromatic Basmati or Jasmine rice.  You can also enjoy it as a stew if you wish.

This dish serves 4-6 which means I have leftovers for lunch!  It’s even better the next day!

 

 

For the Coconut Curry you will need:

  • 2 chicken breasts, diced into 1 inch cubes (omit if vegan)
  • 1 tbs of coconut oil
  • 1 teaspoon of sea salt
  • 1 onion, diced
  • 1 cup of diced zucchini (2 cups if vegan)
  • 1-16 oz bag of frozen Cauliflower Blend vegetables
  • 1 inch piece of ginger, peeled and minced
  • 2 cloves of garlic, minced
  • 1/4 teaspoon of Cayenne Pepper(feel free to add more if you like the heat!)
  • 1/2 tbs of Cumin
  • 1/2 tablespoon of Turmeric
  • 1/2 tablespoon of Coriander
  • 1 can of full fat Coconut Milk
  • 2 tablespoon of Coconut Aminos (or Soy Sauce if you are not following Whole30/Paleo)
  • 1/12 tablespoon of Real (grade A or B) Maple Syrup (omit if on the Whole30)
  • 1 tablespoon of fresh lime juice
  • Chopped Cilantro for garnish (optional)

For the Cauliflower Rice, you will need:

  • 1 head of cauliflower
  • 1 tablespoon of coconut oil
  • 1 ½ teaspoons of garlic powder
  • 1 ½ teaspoons of salt

***Double cauliflower rice recipe if serving more than 3***

 

To prepare the Coconut Curry:

  1. Heat 1 tablespoon of coconut oil over medium-high heat in a large pot.  Add chicken to the pot and sprinkle with 1 teaspoon of salt.  Brown for about 5 minutes stirring frequently.
  2. Add diced onion, garlic and ginger and stir for about 3 minutes.  Add bag of vegetables, diced zucchini, cayenne, cumin, coriander, and turmeric,  and cook for an additional 5 minutes, stirring frequently.
  3. Add can of coconut milk, maple syrup (if using), and coconut aminos (or soy sauce) and stir into the mixture.  Lower the heat to medium and cook for an additional 10 minutes, stirring frequently.  *This would be the perfect time to start cooking the cauliflower rice*
  4. Just before serving, add 1 tablespoon of fresh lime juice and stir in.  Serve over Cauliflower Rice and garnish with cilantro.

 

To prepare the cauliflower rice (prepare 10 minutes before eating):

  1.  Gently pulse a 4-5 pieces of cauliflower in a food processor until it begins to resemble rice and place into a bowl.  This should be done in about 5 rounds to avoid over processing the rice.
  2. In a large pan, heat the coconut oil over medium-high heat.  Stir in the cauliflower rice and cover for about 5 minutes.
  3. Remove the lid and and reduce heat to medium/low.  Cook for an additional 5 minutes stirring occasionally.
  4. Serve with curry over the top of the cauliflower rice, garnish with cilantro, and enjoy!

 

Coconut Curry with Cauliflower Rice

Having this delicious Coconut Curry for dinner?  Let me know by commenting below or using the hashtag #eatmovelivelove on FacebookTwitter, or Instagram!  I would love to hear how it turned out!

2 thoughts on “Coconut Curry with Cauliflower Rice (Paleo, Vegan options)

  1. This sounds delish! I love all the veggies and spices — so much flavor! When I make it, I’ll probably sub tofu for chicken.

    Like

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