Thai Curry with Cauliflower “Rice” {gluten-free, vegan}

Thai Jungle Curry + Cauliflower Thai Jungle Curry + Cauliflower THAI CURRY WITH CAULIFLOWER “RICE” {gluten-free, vegan}

This is one of my favorite vegetarian/vegan dinners.  It just feels good to get full on a bunch of colorful vegetables. You could easily substitute any number of different veggies: asparagus, green beans, a handful of spinach, etc. If cauliflower “rice” sounds too fringe/new-age-hippie I completely understand, sometimes I’m not feeling it either, so I just substitute brown rice.

Cauliflower “Rice”
2 cups cauliflower, florets only
1 tablespoons unrefined coconut oil  (olive oil works, too)
1/2 red onion, chopped fine
2 garlic cloves, minced
sea salt
1/4 cup vegetable broth

Thai Curry
1 tablespoon coconut oil
2 garlic cloves, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon Thai red curry paste (more or less to suit your spice level)
1 tablespoon brown sugar
1 cup coconut milk (I prefer full fat, but “lite” would be fine)
1/2 red onion, sliced
2 cups broccoli florets
2 carrots, julienned
1/2 red bell pepper, julienned

Garnish
3 tablespoons shelled and toasted pumpkin seeds, sunflower seeds, or peanuts
3 tablespoons fresh cilantro leaves, chopped
fresh sprouts (optional)
fresh lime slices for garnish
Sriracha sauce, to serve

  1. Pulse cauliflower florets in food processor until they resemble the texture of rice (see pic above).
  2. Heat coconut oil in a medium sized skillet over medium-low heat, add onion and garlic and saute until softened, approximately 3-5 minutes.  Stir in the cauliflower “rice”, a pinch of salt and veggie broth.  Partially cover the pan and simmer/steam 5 minutes until broth has evaporated and the cauliflower is tender but still toothsome.  Keep warm.
  3. While the “rice” cooks, make the curry.  In a large skillet or wok, heat the remaining coconut oil over medium to medium-high heat.  Add the garlic, ginger, curry paste and brown sugar and cook for 1 minute, stirring to incorporate the ingredients.  Add the veggie slices: onion, carrot, broccoli and red bell pepper.  Stir-fry 2-4 minutes until tender-crisp and just beginning to brown on the edges.  Decrease the heat to low and add the coconut milk, stirring to loosen any browned bits.  Allow curry to simmer gently and thicken for 2 minutes.  Taste and adjust seasoning as necessary.
  4. To serve, spoon veggies and sauce over cauliflower “rice”.  Top with pumpkin seeds, cilantro, fresh sprouts, and a lime wedge.

Serves 2

5 thoughts on “Thai Curry with Cauliflower “Rice” {gluten-free, vegan}

  1. Hi there,
    I’ve been keeping an eye on your blog to see if if you’ve made any new posts – please do! Your maple sunbutter cookies are magnificent and have been a huge hit as have your other baking recipes I’ve used. Definitely firm favourites and I do A LOT of wholefood baking! Hope you are well and that we hear from you again soon.
    Becky

    1. Hi Becky,
      Thanks so much for your comment. It is perhaps the nicest note anyone has ever left me and definitely encouraging. I’m terribly flattered that you liked even one of my recipes! More than one is pure elation! I didn’t mean to disappear. We’re (still) settling in to our new town in our new state and, as usual, I underestimated how involved this transition would be. AND in the midst of it all we are expecting Baby #2 in the spring, a wonderful surprise. I’m eager for the nausea to pass and hopefully get back into my cooking routine very soon 🙂

      Best to you!
      Lara

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